Balsamic Dressing reduces down in a hot pan. This leaves a residue of the sugar and vinegar and that is what makes the dressing caramelize.
We, Pomodoras Restaurant, mainly use our Balsamic Dressings for salads, but we also use it for caramelizing vegetables.
On the menu at the moment we have Tortellini with Caramelized Zucchinis, Spinach and Cherry Tomatoes.
Make sure your pan is very hot and the olive oil is moving freely. When you add the Balsamic Dressing it bubbles, next add salt, this helps it reduce and immediately increases the temperature.
Add your zucchinis and eggplant and cook for minute or so on each side. Next remove from cook-top and place in a fan-forced oven heated to 210 C. Cook the eggplant for at least 5 minutes, and the zucchinis for around 3 minutes. Serve the zucchini’s im- mediately. Eggplant you can leave for up to 10 minutes before serving. Both of these vegetables go well with freshly grated Parmesan.
Add cut capsicums to your hot frypan, this time add a dash more Balsamic Dressing and salt Keep turning over until they are beginning to brown (caramelize). Next cook for 8mins in a fan-forced oven heated to 210 C. Capsicum goes well with goats cheese.
Two variations for the BBQ are: 1. toss vegetables in a mix of olive oil, salt and Balsamic Dressing and cook on a hot BBQ grill plate. 2. Drizzle Balsamic Dressing on corn cobs and cook on a hot BBQ Grill Plate.
Lastly you can save money and make your own antipasto. Cook up twice your required caramelized vegetables and put half aside. When cool, keep in the fridge till required. Serve either warm by heating under a grill or cold with a drizzle of olive oil.
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How to Caramelize Vegetables using Pomodoras Balsamic Dressing by Maleny Supa IGA is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License. Based on a work at http://www.malenyiga.com.au.