Roasted balsamic vegetables

Serves: 20

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Total Time: 55

Prep Time: 15

Cook Time: 40

• 2  aubergines, cut into chunks
• 4  courgettes, cut into thick slices
• 1 large red onion, thinly sliced into wedges (leave root end intact so layers stay attached)
• 4  unpeeled garlic cloves
• 8 tablespoon(s) olive oil
• 2 tablespoon(s) balsamic vinegar
• 2 tablespoon(s) fresh basil leaves
• 100 gram(s) bag rocket

Method

1. 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 30min. Rinse well and pat dry with kitchen paper.
2. Preheat the oven to 200°C (180°C 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.
3. Put into a serving dish and garnish with basil and rocket. Serve at room temperature.
4. 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.

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