Roasted French Vegetables In Hot Balsamic And Olive Oil Dressing

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 3 red peppers, seeds removed and quartered
• 6 garlic cloves, peeled and halved
• 4 onions, peeled and quartered
• 1 fennel bulb, cut into wedges
• 2 aubergines, cut into chunky cubes
• 6 tomatoes, quartered
• 1 tablespoon capers
• 3 tablespoons balsamic vinegar
• 3 tablespoons extra virgin olive oil
• salt
• black pepper

Recipe

• 1 pre-heat oven to 250°c or 475°f.
• 2 you need a very strong and rigid roasting tin, one that will not bend in high heat.
• 3 place all your prepared vegetables into the roasting tin. the vegetables should be roughly the same size so they cook evenly.
• 4 mix together your balsamic vinegar and olive oil. season the dressing well with salt, preferably sea salt and freshly ground black pepper.
• 5 add the capers.
• 6 pour the dressing over the vegetables and then very carefully give them a stir with a wooden spoon.
• 7 roast them in a pre-heated hot oven for about 30-45 minutes or until they are all charred at the edges, are soft but not too mushy - they should still hold their shape!
• 8 serve alongside your main meal, or use for lasagne, pasta & pasta bakes, hot salads and also couscous salads -- the list is endless!
• 9 they can be frozen as soon as they are cool in zip-lock bags or rigid plastic containers.
• 10 p.s. keep the fennel bulb fronds of greenery as a lovely garnish.