Ingredients
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6 garlic cloves, peeled and halved
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1 fennel bulb, cut into wedges
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2 aubergines, cut into chunky cubes
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6 tomatoes, quartered
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1 tablespoon capers
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3 tablespoons balsamic vinegar
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3 tablespoons extra virgin olive oil
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salt
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black pepper
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4 onions, peeled and quartered
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3 red peppers, seeds removed and quartered
Instructions
- 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.