By Tebo on October 23, 2001
"This is a good do ahead vegetable dish for a buffet table or just a dinner for a crowd. It helps to do a dish the day before and just pop it in the oven the next day!! Leaving it overnight developes the flavours. The balsamic is a nice kick to the dish."
Serving Size: 1 (110 g)
Servings Per Recipe: 8
"I made so many substitutions that it may not count as the same recipe anymore, but it turned out pretty well. I sauteed ginger with garlic in olive oil, balsamic vinegar and soy sauce, plus a little honey and ground pepper. This made a thin glaze, which I added to white beans and broccoli over low heat until the broccoli was steamed."
"This was great - colorful, unusual, and tasty. I used smaller quantities of everything with probably less oil proportionally. The balsamic vinegar really makes it, without being too overwhelming. Thanks for posting!"
"this was okay, but not "oh wow great". even though i cut the recipe in half, it still made quite a lot. i misread the recipe and did not refrigerate overnight, but wil try again and see if that helps."
"Scrummy!what a lovely side dish,just before serving I sprinkeld some fresh coriander over the dish.Would go well with currys as an unusual side dish."