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Roasted Balsamic Vegetables - Great Britain

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

Ready In:
1hr 20mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Mme M
Contributor
@Mme M
Contributor
"This is an easy vegetarian dish from the UK Good Housekeeping magazine, June 2007."
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  1. 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!
    Reply
  2. Mme M
    This is an easy vegetarian dish from the UK Good Housekeeping magazine, June 2007.
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