Add a little Balsamic richness to your veggies

There’s something quietly magical about a really good balsamic dressing. Just a drizzle can transform simple vegetables into something deeply savoury, gently sweet and wonderfully satisfying, and that’s exactly what ours was made to do. Using cold pressed rapeseed oil in our dressing means that it's perfect for cooking as well as salads.

In this trio of vegetarian recipes, we’re showing how our Balsamic Dressing adds instant depth and richness to everyday ingredients. In our tomato soup, it gently intensifies the natural sweetness and acidity of the tomatoes, giving the soup a slow-cooked, rounded flavour without the wait. With roasted peppers and red onions, the balsamic caramelises in the oven, turning humble veg into something sticky, rich and full of umami goodness. And in our simple rocket salad, its dark, glossy tang cuts through the peppery leaves perfectly, creating a beautifully balanced dish with almost no effort at all.

These are the kind of recipes that prove you don’t need complicated techniques or endless ingredients to create food that feels indulgent and full of flavour, just real ingredients, and a great drizzle.

Tomato Soup Recipe

Ingredients

2 tbsp DrizzleIt! Balsamic Dressing

2 onions, chopped

1 carrot, finely chopped

1 garlic clove, crushed

1 celery stick, finely chopped

450g/1lb fresh ripe tomatoes, halved or quartered if large

1 tsp sugar

1 litre/1¾ pints vegetable stock

Fresh Basil leaves torn

salt and freshly ground black pepper

Method

Warm the Balsamic Dressing in a large saucepan and add the onions, carrot, garlic and celery. Cover and cook gently for 10 minutes until soft.

Add the tomatoes and sugar. Season with salt and pepper, stir and cook for another 5 minutes.

Add the stock, bring to the boil and simmer for 10 minutes.

Transfer to a blender and process until smooth. If using the basil, stir in just before serving.

Balsamic Roasted Veg

Ingredients

3 red peppers, deseeded and cut into strips

2 red onions peeled and cut into wedges

4 tbsp DrizzleIt! Balsamic Dressing

Method

Preheat oven to 200C/Fan 180C

Place the peppers and onions in a roasting dish. Drizzle with 3tbsp of Balsamic Dressing, coating all the veg well. Season with salt & pepper and roast for 35-40 mins turning halfway through, or until softened and slightly caramelised.

Remove from the oven and drizzle with the remaining Balsamic Dressing for a glossy, rich finish. Serve as a side dish, or stir through pasta and sprinkle some Parmesan Cheese over.

Rocket Salad

Ingredients

200g rocket leaves

75g Parmesan cheese shavings

DrizzleIt! Balsamic Dressing

Method

Place rocket in a salad bowl and toss in the Balsamic Dressing. Scatter the Parmesan over and serve.