Roasted Balsamic Vegetables - Great Britain

Submitted by Mme M

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

 

• Ready In: 1hr 20mins
• Ingredients: 8
• Serves: 8-10

ingredients

• 2 aubergines, cut into chunks
• 4 courgettes, cut into thick slices
• 1 large red onion, thinly sliced into wedges
• 4 unpeeled garlic cloves
• 8 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons fresh basil leaves
• 3 ounces rocket

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.

Reviews

[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!