Oven Roasted Vegetables with Hazelnuts and Grana Padano Agrodolce

Embark on a flavorful journey through the seasons with this antipasto featuring a vibrant array of vegetables. Beetroot, fennel, butternut squash, eggplant and red onions come together in perfect harmony when roasted.

The agrodolce — a traditional sweet-and-sour sauce — comes from savory tomato paste, sweet honey and tart raspberry vinegar. Topped with freshly chopped hazelnuts and generous shavings of Grana Padano aged for 20 months, the dish is a celebration of seasonal flavors and time-honored tradition.

Ingredients for 4 people

• 200g Beetroot
• 200g Fennel
• 200g Butternut Squash
• 200g Purple Eggplant
• 2 Red Onions
• 2 Teaspoons Tomato Paste
• 50ml Extra Virgin Olive Oil
• 50g Fresh Hazelnuts
• Salt & Pepper
• 2 Tablespoons Honey
• 500ml Raspberry Vinegar
• 50g Shavings of Grana Padano Cheese, Aged for 20 Months
• Fresh Herbs (For Decoration: Chervil, Basil, Celery)

How to make Oven Roasted Vegetables with Agrodolce

1. Preheat the oven to 365°F. Place the beetroot in a pot of cold water and bring to a boil. Cook the beetroot for a few minutes, then let it cool in the water.
2. Blanch the fennel in a separate pot. In the meantime, reduce the vinegar to 2 tablespoons. Add the tomato paste, honey, salt and pepper.
3. Cut the vegetables into four pieces, season and roast in the oven until tender (about 25 minutes). Cut the vegetables into smaller pieces if desired and place on a plate.
4. Drizzle the sauce over the vegetables and top with the Grana Padano shavings, chopped hazelnuts and fresh herbs.