Roasted French Vegetables in Hot Balsamic and Olive Oil Dressing

Recipe by French Tart
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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