Roasted Vegetables
INGREDIENTS, Ingredients (serves 4-6)
- 3 medium tomatoes
- 2 medium eggplants
- 2 red peppers
- 2 green peppers
- 1 red onion
- ½ cup extra virgin olive oil
- ½ cup balsamic vinegar
- salt
- freshly ground black pepper
METHOD
Preheat the oven or grill.
Wash all vegetables thoroughly.
Cut the tomatoes, eggplants, and onion into 1 cm thick slices.
Remove the stems and seeds from the peppers and cut them into quarters.
Put the cut vegetables in a baking tray, season with salt and pepper, and drizzle with olive oil and balsamic vinegar.
Place the vegetables on the hot grill and cook for 2-3 minutes per side until soft.
Remove from heat and drizzle with a little more balsamic vinegar.
Extra tip: Serve with a cucumber salad and a refreshing yogurt dip.