Organic food by Whytes' from Manitoba, Canada





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Harvest 2015 | Out of stock |

per pack

x $12.00 = $12.00


Season offer consists of 3 items full of C vitamin that is so important for your health especially in the fall when you can get cold. That's why we picked 2 pints of raspberries, 1 kg of Stanley plums and 2 kg of Fuji apples to make your health prepared for the nasty weather. All these items are carefully packed into a wooden box so there is no worries about shopping. Everything will be delivered on time and in proper shape.

And of course, it is a discount offer where you save 20%. Safe and sound gets a new meaning ;)

Special Recipe

Ingredients Balsamic Mixed Vegetable Roast Directions

Balsamic Mixed Vegetable Roast

2 medium eggplants

2 teaspoons of salt, divided in half

1 cup extra-virgin olive oil

1/3 cup balsamic vinegar

1/2 teaspoon freshly ground black pepper

1 1/2 pounds zucchini

3 large red onions

2 medium red bell peppers

2 medium yellow bell peppers

6 large heads of endive

Garnish: 4 sprigs fresh basil

  1. Place a layer of paper towels over a baking sheet. Arrange the eggplant in single layers and sprinkle with 1 teaspoon of salt. Let stand for 30 minutes. Pat dry.
  2. Preheat the oven to 450°F.
  3. Prepare vegetables. Unpeel eggplants and cut them crosswise into 1/4-inch thick rounds. Wash and dry zucchini, and cut on the bias into 1/4-inch rounds. Slice onions into 1/4-inch rounds. Core and seed red and yellow bell peppers, and cut into 3/4-inch squares. Core endive, after that half and quarter lengthwise.
  4. Whisk together the olive oil, vinegar, remaining salt, and pepper, and set aside.
  5. Divide the eggplant, zucchini, red onions, peppers, and endive between 2 large baking pans with sides. Gently toss the vegetables with 3/4 of the blended oil and vinegar. Place 1 baking sheet on the bottom oven rack and the second on the middle rack. Roast the vegetables for 15 to 20 minutes, turning them once and rotating the pans between the shelves after 10 minutes. The vegetables should be crisp to the bite when they are done.
  6. Arrange the vegetables in colorful bunches on round or oval platters, mixing together the different types of vegetables. Sprinkle the vegetables with salt and pepper, and drizzle them with the remaining olive oil/balsamic vinegar dressing. Serve at room temperature.

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