Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

Found this in a free magazine at the supermarket.... You can replace some of the water with red wine for extra oomph. (edit to add...I did this, and it was very nice, but I felt the wine overpowered the flavour a bit. Maybe I put too much in!!)

Ingredients Nutrition

Directions

  1. Heat oven to 200C/Gas 6.
  2. Put the vegetables, garlic and half the sage in a large deep roasting tin. Season and spray lightly with olive oil spray.
  3. Roast, turning occasionally for 30 minutes, until nicely browned.
  4. Remove from oven and add the cherry tomatoes and the cold water.
  5. Cover the dish with a baking tray or tin foil.
  6. Lower the oven to 190c/gas 5 and cook for a further 1-1.5 hours stirring occasionally until vegetables are very tender.
  7. Check the seasoning and stir in the balsamic vinegar and scatter over the rest of the sage.
  8. Serve with Baked Saffron Rice. Recipe #216629.

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