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Cook this: Balsamic roasted vegetables for Easter dinner from 'Uncomplicated'

Our cookbook of the week is Uncomplicated by Toronto-based chef Claire Tansey. Over the next three days, we’ll feature more recipes from the book and an interview with its author.

When it comes to entertaining, “I try to do as much as I can in advance,” says Claire Tansey. “I just want to sit and enjoy my friends’ company; all those old adages that we know about entertaining.”

Using greenhouse-grown vegetables, this make-ahead side dish is ideal for Easter lunch or dinner: “Good at room temperature, good hot, just flexible; that’s what I’m into.” And if there’s any leftover on Easter Monday, Tansey suggests tucking it into a sandwich with some feta or goat cheese.

“I’m always looking for vegetable dishes for entertaining that I can make in advance,” she says. “Because that’s the worst if your roast is ready and you still have to sauté the green beans or broil the asparagus. When you can do something in advance, it’s so much easier.”


Prep Time: 15 minutes
Ready In: A little over 1 hour

1 small red onion, sliced into 1/4-inch (6-mm) rings
2 Japanese eggplants, cut into large cubes
2 sweet red peppers, cut into wedges
2 zucchini, cut into 1/2-inch (1.25-cm) rounds
1/4 cup (50 mL) extra-virgin olive oil
2 tbsp (30 mL) balsamic vinegar
1/2 tsp salt
1/2 cup (125 mL) crumbled feta cheese (optional)
Fresh basil leaves (optional)

Step 1

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.

Step 2

Combine the onion, eggplants, peppers and zucchini on the prepared baking sheet. Drizzle with olive oil and toss well to coat. Spread into an even layer. Drizzle with balsamic vinegar and sprinkle with salt.

Step 3

Roast, stirring once, 45 to 55 minutes or until vegetables are tender and deep golden at the edges.

Step 4

Sprinkle with feta and basil (if using) and serve.

Serves: 8

Make ahead: Roast the vegetables but don’t add the cheese and basil. Keep at room temperature for up to 4 hours. Reheat at 425°F (220°C) for 5 to 10 minutes, then finish with the cheese and basil.

Excerpted from Uncomplicated: Taking the Stress Out of Home Cooking by Claire Tansey. Copyright © 2018 by Claire Tansey. Published by Penguin Books, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.

Copyright Postmedia Network Inc., 2019

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