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Balsamic roasted vegetables

by on February 8, 2012


  • Courgettes
  • Red onions
  • Red and yellow peppers
  • Cherry tomatoes
  • 2-3 cloves garlic – unpeeled
  • 1-2 cloves garlic – crushed
  • Olive oil
  • Balsamic vinegar
  • Black pepper

To Cook

  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Chop red onion into segments, slice peppers into thin strips and slice courgettes, leave tomatoes and unpeeled garlic cloves whole and place the whole lot in a roasting tray
  3. Drizzle oil and balsamic vinegar over the vegetables, crush the garlic over the top and add a sprinkle of black pepper.
  4. Toss it all together with your hands and put in the oven for 25 minutes.

From → Recipes

  1. jillpitt12 permalink

    Cherry tomatoes and peppers are a great source of beta carotenes (vit A) which are great as antioxidant boosts for the body in this cold spell.

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  1. Vegetarian Sunday Roast « Mrs Pantry's Blog

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