Roasted mediterranean vegetables with a balsamic dressing
With Alison Leonard
Time: 30 mins
2 large Aubergines- trimmed and cubed
6 Zucchini-trimmed and sliced (not too thin)
4-6 good size Red Peppers (Capsicums)
Fresh Basil leaves
1 cup of kalamata olives
4 cloves Garlic
1/2 tsp salt
1/2 tsp pepper
1/2 cup Balsamic Vinegar
1/4 cup Olive Oil
Preheat oven to 180C.
Whisk you vinaigrette ingredients together.
Toss aubergines, zucchini and peppers in olive oil. Perhaps roast in separate dishes due to different cooking times
Zucchinis about 10 mins - Aubergines and peppers 20-30 (use your eyes).
Cool before you dress with the vinaigrette.
Arrange on your platter or in a dish and scatter with olives and basil leaves.
(TX: 3 November 2011)