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    You are in: Home / Recipes / Roasted French Vegetables in Hot Balsamic and Olive Oil Dressing Recipe
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    Roasted French Vegetables in Hot Balsamic and Olive Oil Dressing

    Roasted French Vegetables in Hot Balsamic and Olive Oil Dressing. Photo by AmandaInOz

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    French Tart's Note:

    A fantastic medley of French vegetables - Fennel Bulb, Onions, Garlic, Red Peppers, Aubergines & Tomatoes; oven roasted in a Balsamic vinegar, Caper & Olive oil dressing! Simple yet impressive and adds a real splash of colour to any meal. I make loads of this, usually with the vegetables listed, but you can add anything you like which is in season, such as Courgettes; It freezes very well and is used in numerous recipes of mine, such as Vegetarian Lasagne, Vegetarian Shepherds Pie, Pasta Bakes, Hot Vegetable Salad and also a great recipe which I will post, called French Roast Chicken & Vegetables in Wine! Great ALL year around, the only proviso is what vegetables you have in season.......however, the Fennel Bulb & Capers really adds that oooh la la!!!

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    Units: US | Metric


    1. 1
      Pre-heat oven to 250°C or 475°F.
    2. 2
      You need a very strong and rigid roasting tin, one that will not bend in high heat.
    3. 3
      Place all your prepared vegetables into the roasting tin. The vegetables should be roughly the same size so they cook evenly.
    4. 4
      Mix together your balsamic vinegar and olive oil. Season the dressing well with salt, preferably sea salt and freshly ground black pepper.
    5. 5
      Add the capers.
    6. 6
      Pour the dressing over the vegetables and then very carefully give them a stir with a wooden spoon.
    7. 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. 8
      Serve alongside your main meal, or use for lasagne, pasta & pasta bakes, hot salads and also couscous salads -- the list is endless!
    9. 9
      They can be frozen as soon as they are cool in zip-lock bags or rigid plastic containers.
    10. 10
      P.S. Keep the fennel bulb fronds of greenery as a lovely garnish.

    Ratings & Reviews:

    • on May 15, 2009


      This was worth every one of the 5 stars! I did not use fennel (as the family dont like it) so used zucchini instead. Wonderful flavour. Thanks.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 23, 2007


      The capers set this dish apart from other versions of roast vegetables. Don't know why I didn't think of this myself. Also added a sliced leek. Made and enjoyed for Zaar World Tour.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 11, 2007


      Made about half the recipe (1 fennel bulb, l red pepper, 1 Tbsp capers), and regretted it. These vegetables came out so sweet, and I thought the balsamic vinegar amount was perfect. Contributed to the sweetness but did not end up being too tart. We reduced the oil to about 1/2 tablespoon for half the recipe and we kept this in the oven for 45 minutes and decided it needed 10-15 minutes more. The vegetables held their shape and were nicely charred. We also thought 6 servings was quite generous. The two of us couldn't finish half the recipe even though we had seconds. We served this with a rice side. Really outstanding French Tart, thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Roasted French Vegetables in Hot Balsamic and Olive Oil Dressing

    Serving Size: 1 (467 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 190.1
    Calories from Fat 68
    Total Fat 7.6 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 79.7 mg
    Total Carbohydrate 29.1 g
    Dietary Fiber 10.4 g
    Sugars 13.6 g
    Protein 4.7 g

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