One of the most memorable dishes at my wedding rehearsal luncheon was a platter of roasted vegetables sprinkled with feta cheese and balsamic glaze. Made by a local caterer, this side was a smashing hit with my guests. And as soon as the wedding was over, I was determined to make this and add it to my dinner sides rotation.
None of my kids like cooked carrots, but all devoured this version. Slightly sweet and very tangy, this was an excellent way to get my kids to happily eat their veggies.
So if you’re struggling to find a veggie side that your family will actually eat, give this a whirl. And as an added bonus, the leftovers (if there are any) make an excellent salad topper the next day. Place the leftover veggies on a bed of greens, add some grilled chicken or a piece of salmon and you’ve got a killer salad!
- 1-2 lbs of assorted vegetables (see notes)
- Just enough olive oil to lightly coat vegetables
- salt and pepper to taste
- For the Balsamic Reduction:
- 1 cup balsamic vinegar
- 1 Tbsp honey
- ½ cup (or more) feta cheese, crumbled
- Preheat oven to 400º.
- Place vegetables in a roasting pan. Lightly coat with olive oil. Season with salt and pepper. Roast until vegetables are fork tender. Remove from oven and cover with foil.
- Prepare balsamic reduction by bringing one cup of balsamic vinegar to a boil. Add honey and reduce heat to a simmer. Simmer for 20-25 minutes.
- Drizzle over vegetables and top with crumbled feta.