Roasted French Vegetables In Hot Balsamic And Olive

Name: Roasted French Vegetables In Hot Balsamic And Olive Oil Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 red peppers, seeds removed and quartered; 6 garlic cloves, peeled and halved; 4 onions, peeled and quartered; 1 fennel bulb, cut into wedges; 2 aubergines, cut into chunky cubes; 6 tomatoes, quartered; 1 tablespoon capers; 3 tablespoons balsamic vinegar; 3 tablespoons extra virgin olive oil; salt; black pepper

Servings: persons

1
Pre-heat oven to 250u00b0C or 475u00b0F.
2
You need a very strong and rigid roasting tin, one that will not bend in high heat.
3
Place all your prepared vegetables into the roasting tin. The vegetables should be roughly the same size so they cook evenly.
4
Mix together your balsamic vinegar and olive oil. Season the dressing well with salt, preferably sea salt and freshly ground black pepper.
5
Add the capers.
6
Pour the dressing over the vegetables and then very carefully give them a stir with a wooden spoon.
7
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!
8
Serve alongside your main meal, or use for lasagne, pasta & pasta bakes, hot salads and also couscous salads -- the list is endless!
9
They can be frozen as soon as they are cool in zip-lock bags or rigid plastic containers.
10
P.S. Keep the fennel bulb fronds of greenery as a lovely garnish.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 red peppers, seeds removed and quartered, 6 garlic cloves, peeled and halved, 4 onions, peeled and quartered, 1 fennel bulb, cut into wedges, and more.

Yes, Roasted French Vegetables In Hot Balsamic And Olive Oil Dressing falls under the General category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted French Vegetables In Hot Balsamic And Olive Oil Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions