I made this two nights ago and it was amazing! I love food with bold flavors and this dish lived up to my expectations. Out of the blue, I’ve gotten on a balsamic vinegar kick, it started when I bought it. I’ve used it a little before, but nothing major. And oh my, I think I’ve definitely been missing out!
Changes I made:
- Cut the recipe in half because I was only cooking for myself and I ate almost all of it.
- Added broccoli because I had some that I needed to use up. Honestly, the broccoli was the star veggie in this dish. I wouldn’t say I would remove the peppers because I’m sure they add a layer of flavor, but next time I’ll cut down the peppers, add more onion and broccoli (because those two stood out the best to me).
- Added the balsamic vinegar all at once. I didn’t do this intentionally, I was talking with a friend on Skype while I was cooking and it just kind of happened. I would like to think it turned out for the best as all of the basaltic vinegar caramelized and again, the flavor was amazing. However, since I haven’t tried it as the directions state, I can’t say it was better than if I had added the last of the vinegar at the end (as the recipe calls for).
If you aren’t a fan of balsamic vinegar, I would encourage you to try this dish and allow the vinegar to caramelize — the taste is nothing like straight balsamic vinegar or even that of a balsamic vinaigrette.