Roasted Balsamic Vegetables - Great Britain

Total Time
1hr 20mins
Prep 45 mins
Cook 35 mins

This is an easy vegetarian dish from the UK Good Housekeeping magazine, June 2007.

Ingredients Nutrition


  1. Put the aubergines and courgettes into a colander, sprinkling a little salt over each layer to draw out excess juices. Cover with a plate, and weigh down with heavy cans for 30 minutes. Rinse well and pat dry with kitchen paper.
  2. Preheat the oven to 350°F Divide all the vegeatbles and garlic between two roasting tins in a single layer. Add the oil and toss to coat. Season.
  3. Roast for 35 - 40 minutes until tender and golden. Stir in the vinegar and set aside to cool.
  4. Put into a seving dish and garnish with the fresh basil and the rocket leaves. Serve at room temperature.


Most Helpful

Simple and elegant! I love the interaction of the balsamic, the basil and the arugula/rocket--a perfect foil for the unctuousness of the roasted vegetables. Great stuff, Melissa!

Chef Kate June 05, 2007

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