Roasted Balsamic Vegetables - Great Britain

READY IN: 1hr 20mins
Recipe by Mme M

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

Top Review by Chef Kate

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!

Ingredients Nutrition

Directions

  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.

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