Chef Elaine and I love roasted vegetables and this recipe takes that to another level. The salami and Parmesan add crispiness and a little extra fat, and the balsamic reduction adds a little sweetness and tanginess. Oddly, the recipe at the link below does not include directions for the reduction, so just put a 1/2 cup of balsamic vinegar in a small saucepan and simmer it until it's reduced by about half, about 10 minutes.
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