Roasted Balsamic Vegetables - Great Britain
This is an easy vegetarian dish from the UK Good Housekeeping magazine, June 2007.
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INGREDIENTS
Nutrition- 2
- 4
- 1
- 4unpeeled garlic cloves
- 8tablespoons olive oil
- 2tablespoons balsamic vinegar
- 2tablespoons fresh basil leaves
- 3ounces rocket
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DIRECTIONS
- 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.
- 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.
- Roast for 35 - 40 minutes until tender and golden. Stir in the vinegar and set aside to cool.
- Put into a seving dish and garnish with the fresh basil and the rocket leaves. Serve at room temperature.
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