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Roasted mediterranean vegetables with a balsamic dressing


With Alison Leonard

Time: 30 mins
Serves: 6-8
Cost: $2

Ingredients:

2 large Aubergines- trimmed and cubed
6 Zucchini-trimmed and sliced (not too thin)
4-6 good size Red Peppers (Capsicums)
Olive oil
Fresh Basil leaves
1 cup of kalamata olives

Vinaigrette:

4 cloves Garlic
1/2 tsp salt
1/2 tsp pepper
1/2 cup Balsamic Vinegar
1/4 cup Olive Oil

Method:

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)


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