Roasted French Vegetables In Hot Balsamic And Olive Oil Dressing Recipe

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

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

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.

No additional tips available.

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

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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.

Roasted French Vegetables In Hot Balsamic And Olive Oil Dressing

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