Roasted Vegetables

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.