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Roasted French Vegetables in Hot Balsamic and Olive Oil Dressing

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“A fantastic medley of French vegetables - Fennel Bulb, Onions, Garlic, Red Peppers, Aubergines & Tomatoes; oven roasted in a Balsamic vinegar, Caper & Olive oil dressing! Simple yet impressive and adds a real splash of colour to any meal. I make loads of this, usually with the vegetables listed, but you can add anything you like which is in season, such as Courgettes; It freezes very well and is used in numerous recipes of mine, such as Vegetarian Lasagne, Vegetarian Shepherds Pie, Pasta Bakes, Hot Vegetable Salad and also a great recipe which I will post, called French Roast Chicken & Vegetables in Wine! Great ALL year around, the only proviso is what vegetables you have in season.......however, the Fennel Bulb & Capers really adds that oooh la la!!!”
READY IN:
1hr
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Pre-heat oven to 250°C or 475°F.
  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.

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