Marinated vegetables with sweet potatoes and red wine sauce

Marinated vegetables with and red wine sauce is a , healthy, and easy-to-make dish that will impress your guests and satisfy your cravings for something savory and sweet at the same time. This recipe combines the sweetness of roasted sweet potatoes with the tanginess of marinated vegetables and the richness of a red wine sauce that elevates the flavors and textures to the next level. To prepare this dish, you will need a few simple ingredients, including sweet potatoes, bell peppers, onions, zucchini, mushrooms, garlic, olive oil, balsamic vinegar, soy sauce, honey, thyme, salt, pepper, and red wine. You can use any vegetables you like or have on hand, such as carrots, eggplants, or broccoli, but the ones I've listed are a good combination that balances the sweetness, acidity, and earthiness of the dish. Start by preparing the sweet potatoes, which will take longer to cook than the vegetables. Preheat your oven to 400 F (200 C) and line a baking sheet with parchment paper. Peel and dice the sweet potatoes into small cubes and toss them with a drizzle of olive oil, a pinch of salt and pepper, and some dried thyme or rosemary. Spread the sweet potatoes evenly on the baking sheet and roast them for 20-25 minutes until they are tender and slightly caramelized. You can turn them halfway through cooking to ensure they cook evenly. Meanwhile, prepare the marinade for the vegetables. In a small bowl, whisk together the soy sauce, balsamic vinegar, honey, minced garlic, and a splash of olive oil. You can adjust the amount of sweetness or acidity to your liking by adding more honey or vinegar. Cut the bell peppers, onions, zucchini, and mushrooms into bite-sized pieces and place them in a large bowl. Pour the marinade over the vegetables and toss them gently to coat them evenly. Let the vegetables rest for 10-15 minutes to absorb the flavors. Once the sweet potatoes are done, remove them from the oven and set them aside. Preheat a large skillet over medium-high heat and add a drizzle of olive oil. Drain the marinade from the vegetables and reserve it for later. Add the vegetables to the skillet and cook them for 5-10 minutes until they are crisp-tender and slightly browned. You can add a pinch of salt and pepper to taste. While the vegetables are cooking, make the red wine sauce by pouring the reserved marinade into a small saucepan. Add a cup of red wine and bring it to a boil over medium heat. Reduce the heat and simmer the sauce for 5-10 minutes until it thickens and forms a glaze. You can add cornstarch or flour if you want a thicker sauce. To serve, place the marinated vegetables on a platter and top them with the roasted sweet potatoes. Drizzle the red wine sauce over the vegetables and garnish with fresh herbs such as parsley or basil. This dish can be served as a side dish or a main course, depending on your appetite. It's vegan, gluten-free, and packed with nutrients, fiber, and antioxidants. In conclusion, marinated vegetables with sweet potatoes and red wine sauce is a versatile and delicious recipe that you can enjoy any time of the year. It's easy to adapt to your preferences and dietary requirements, and it's a great way to incorporate more vegetables and whole foods into your diet. You can also make a big batch and store it in the fridge for up to 3 days, or freeze it for later use. Give it a try and let your taste buds dance!