Balsamic vinegar and veggies? Yes, please.

A friend asked me to share some veggie and balsamic recipies I've doing recently. I hope y'all enjoy, Hubby and I definately do.

These Beets Were Made for Walkin' - courtesy of the Eat, Shrink and Be Merry Ladies. Even if you think you don't like beets, try this one. It's ridiculously good.

Roast 1.5lbs (~6) individually foil wrapped beets @ 425F for ~1hour. You want them fork tender but not too soft, definately not mushy. Peel ~12 small to medium shallots (more is better in my opinion), toss on baking pan with olive oil and 1tbsp of chopped, fresh thyme. When beets are finished, switch them out for the shallots. Unwrap and let the beets cool while shallots are roasting for 15min. When the beets are cool enough to handle, peel them. A paring knife helps and your hands will be purple. Slice the beets into 6 wedges and place in serving bowl. Add the hot shallots and as much thyme as you can scrap off the pan (using a rubber spatula helps). Sprinkle with ~1tbsp balsamic vinegar, salt, and pepper. Toss lightly and serve hot.

Grilled Balsamic Squash - courtesy of another MFPer's Husband. This is for summer squash like zuchinni, mexican squash, or yellow squash. Last night, I did it with mexican squash and eggplant. Turned out great! I will experiment with other veggies.

Slice the veggies long ways into pretty thick slices. If you go too thin, they get too soft and I like my cooked veggies to retain a certain firmness. Toss in a little olive oil, salt, pepper, and balsamic vinegar. I went easy on the balsamic last night 'cause it was the first time but next time I will be more generous. Grill on high for a few minutes on each side. The key to grilling veggies is to use high heat, keep the top open, and just leave them on there long enough to get nicely marked. I also spray the grill with cooking spray prior to starting it up to avoid sticking.

Enjoy!