Roasted Balsamic Vegetables

wotz 4 supper!Easy Vegetarian!

ROASTED BALSAMIC VEGETABLES

1. 2 Aubergines, cut into chunks
2. 4 Courgettes, cut into think slices
3. 1 Large red onion, thinly sliced into wedges
(leave root end intact so layers stay attached)
4. 4 unpeeled garlic cloves
5. 8tbsp olive oil
6. 2tbsp balsamic vinegar
7. 2tbsp fresh basil leaves
8. 100g bag rocket


-Put the aubergines and courgettes into a colander, sprinkling a little salt over
each layer to draw out excess juices-this firms up the vegetables so they absorb
less oil during roasting. Cover with a plate and weigh down with heavy cans for
30 minutes. Rinse well and pat dry with kitchen paper.
-Preheat the oven to 200 degrees celcious (180 degrees celcious fan) mark 6. Divide
all the vegetables and the garlic between two roasting tins in a single layer. Add
the oil and toss to coat. Season. Roast for 35-40min until tender and golden. Stir
in the vinegar and set aside to cool.
-Put into a serving dish and garnish with basil and rocket. Serve at room
temperature.

GET AHEAD-Make the recipe up to the end of step 2, cover and keep in the fridge
for up to two days.

TO SERVE-Remove from the fridge 1hr before you're ready to serve and complete the
recipe from step 3.