Vegetable Confit Recipe

Ingredients

• 4 cups mixed vegetables (carrots, onions, garlic, tomatoes, bell peppers, etc.), chopped
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 sprigs rosemary
• 2 sprigs thyme
• 2 bay leaves

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large baking dish, add the chopped vegetables.
3. In a small mixing bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper. Pour this mixture over the vegetables and mix until all of the vegetables are coated.
4. Tuck the herbs (rosemary, thyme, and bay leaves) between the vegetables.
5. Place in the oven and roast for 45-50 minutes, stirring occasionally, until vegetables are soft and caramelized.
6. Remove from the oven and let cool slightly before serving.

Verdict: This vegetable confit recipe is an easy way to add some pizazz to your dinner table. The combination of herbs and balsamic vinegar creates a savory, slightly sweet, and tangy flavor that is sure to please.

Serving Suggestions: This dish pairs well as a side dish for roasted chicken, steak, or fish. You can also serve this vegetable confit over pasta or rice as a vegetarian main dish. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.