I absolutely love mushrooms and love the taste of balsamic vinegar, too, so I figured it would be a no-brainer to pair them up. The results were as anticipated, and there was no need to keep on testing until we got it right. The combination of ingredients can be used on a variety of roasted vegetables, for example colored peppers, zucchini, or eggplant. You can get as creative as you’d like. Happy experimenting.