John Washington
Balsamic-Glazed Vegetable Wellington with a Wholesome Walnut Crust
Imagine gathering around a table with the comforting aroma of roasted vegetables and earthy spices wafting through the air. Our Balsamic-Glazed Vegetable Wellington with a Wholesome Walnut Crust is a dish that brings together seasonal vegetables in a one-of-a-kind culinary embrace. This recipe is perfect for those cherished occasions when you want to impress guests or treat yourself to a luxurious yet healthy meal. With its roots in classic British cuisine, the Wellington has been reimagined here for a plant-based delight, offering a crispy, nutty crust surrounding a flavorful medley of vegetables bathed in rich balsamic glaze.
Ingredients
For the Wholesome Walnut Crust:
– 1 1/4 cups of all-purpose flour
– 1/2 cup finely ground walnuts
– 1/2 teaspoon salt
– 1/4 cup chilled butter, cubed
– 1/4 cup chilled water
For the Balsamic-Glazed Vegetable Filling:
– 1 medium eggplant, diced
– 1 zucchini, sliced
– 1 red bell pepper, chopped
– 1 yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1/4 cup balsamic vinegar
– 1 tablespoon brown sugar
– Salt and pepper to taste
– 1 tablespoon fresh thyme leaves
Instructions
1. Prepare the Walnut Crust:
– In a large bowl, combine the flour, ground walnuts, and salt. Mix well.
– Add the chilled butter and use your fingers to rub it into the flour mixture until it resembles coarse crumbs.
– Gradually add the chilled water, mixing until the dough comes together. Knead lightly, form it into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Make the Balsamic-Glazed Filling:
– Preheat your oven to 400°F (200°C).
– On a large baking sheet, toss the eggplant, zucchini, bell pepper, and onion with olive oil, salt, and pepper.
– Roast the vegetables for 20-25 minutes until tender and starting to caramelize.
– In a small saucepan, combine the balsamic vinegar and brown sugar over medium heat. Stir until the sugar dissolves. Allow it to simmer gently, reducing to a thick glaze.
– Remove the vegetables from the oven, toss them with the balsamic glaze, garlic, and thyme, and let cool slightly.
3. Assemble the Wellington:
– Roll out the walnut crust on a floured surface to about 1/8-inch thickness.
– Spoon the vegetable mixture onto the center of the dough, leaving a 1-inch border around the edges.
– Fold the edges over the filling, pleating as necessary, to form a rustic crust around the vegetables.
– Transfer to a baking sheet and bake for 30-35 minutes, until the crust is golden and crisp.
4. Serving Suggestions:
– Allow the Wellington to rest for 10 minutes before cutting into slices.
– Pair with a crisp salad of arugula and cherry tomatoes to complement the earthy sweetness of the Wellington.
– A glass of lightly chilled Pinot Noir will enhance the dish’s robust flavors beautifully.
Cooking Tips:
– If the dough feels too crumbly when adding water, add it a teaspoon at a time until it holds together.
– The walnut crust can be prepared a day ahead and kept refrigerated until use.
– Substitute any seasonal veggies you have on hand for a delightful variation each time.
Whether it’s a Sunday dinner or a centerpiece for a holiday meal, this Balsamic-Glazed Vegetable Wellington is sure to be a conversation starter. Share this dish with loved ones, and create not only a memorable meal but a cherished tradition.
