Ingredients:

2 Tbs. olive oil
1 Tbs. Balsamic vinegar
2 medium beets, peeled and cubed
2 large carrots, sliced into rounds
2 stalks celery, cut into 1-inch pieces
2 green zucchini, cut into 1/2-inch rounds
1 red pepper, sliced
16 whole pearl onions, peeled

Directions:

1. In a large bowl, mix the vinegar and oil together well.
2. Add cut vegetables tossing to coat well. Marinate for 15-20 minutes.
3. Heat an 11-inch Durotherm skillet over high setting until preheated.
4. Place vegetable mixture in the pan and brown the vegetables, turning several times to caramelize the sugars in the vegetables. This will take several minutes. Don’t be tempted to stir too soon. Leave the vegetables at least 6-8 minutes to brown before turning them.
5. When the vegetables are nicely browned and roasted, remove clip-on serving base from the bottom of a 2.5 liter or larger Durotherm casserole.
6. Place vegetables in the casserole and cover. Heat at medium-high setting until steam begins to escape around lid.
7. Reduce heat to low setting and cook 10-15 minutes depending on your preferred taste. No steam should escape during this process. When you have finished cooking, place the pot in the clip-on serving base and the dish will keep warm on the table for up to 2 hours.

Notes:

• Adding the beets in the beginning will turn the entire mixture red. To avoid this, cook the beets separately and add them after the rest of the vegetables have been browned and roasted. Proceed from #5.
• Variation: Instead of cooking on the stove for 10-15 minutes, use the thermal cooking method. After cooking on low setting for 1-2 minutes, remove casserole from stove and place into the clip-on serving base. Cook off the stove for 20-30 minutes to save energy.