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Roasted Balsamic Vegetables - Great Britain

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“This is an easy vegetarian dish from the UK Good Housekeeping magazine, June 2007.”
READY IN:
1hr 20mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the aubergines and courgettes into a colander, sprinkling a little salt over each layer to draw out excess juices. Cover with a plate, and weigh down with heavy cans for 30 minutes. Rinse well and pat dry with kitchen paper.
  2. Preheat the oven to 350°F Divide all the vegeatbles and garlic between two roasting tins in a single layer. Add the oil and toss to coat. Season.
  3. Roast for 35 - 40 minutes until tender and golden. Stir in the vinegar and set aside to cool.
  4. Put into a seving dish and garnish with the fresh basil and the rocket leaves. Serve at room temperature.

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