Thank you June for the request, this is a delightful spin on roasted vegetables and a wonderful array of textures and flavours.
1 hour/ 15 min prep time
3 red peppers, seeds removed and quartered
6 garlic cloves, peeled and halved
4 onions, peeled and quartered
1 fennel bulb, cut into wedges
2 aubergines, cut into chuky cubes
6 tomatoes, quartered
1 tablespoon of capers
3 tabespoons balsamic vinegar
3 tablespoons of extra virgin olive oil
salt and black pepper
Pre-heat oven to 250˚C or 475˚F. Place all your prepared vegetables into a roasting tin. The vegetables should be roughly the same size so they cook evenly.
Mix together your balsamic vinegar and olive oil. Season the dressing well with salt, preferably sea salt and freshly ground black pepper. Add the capers.
Pour the dressing over the vegetables and carefully give them a stir with a wooden spoon.
Roast in the oven for 30-45 minutes or until the vegetables are tender but not mushy. Serve alongside your main meal, use for lasagna, pasta, hot salads and also couscous salads. Enjoy!
Illustrations by Rosie Kosinski