Roasted French Vegetables in Hot Balsamic and Olive Oil Dressing

Ingredients

• 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 chunky cubes
• 6 tomatoes, quartered
• 1 tablespoon capers
• 3 tablespoons balsamic vinegar
• 3 tablespoons extra virgin olive oil
• salt
• black pepper

Directions

1. 1

   Pre-heat oven to 250°C or 475°F.

2. 2

   You need a very strong and rigid roasting tin, one that will not bend in high heat.

3. 3

   Place all your prepared vegetables into the roasting tin. The vegetables should be roughly the same size so they cook evenly.

4. 4

   Mix together your balsamic vinegar and olive oil. Season the dressing well with salt, preferably sea salt and freshly ground black pepper.

5. 5

   Add the capers.

6. 6

   Pour the dressing over the vegetables and then very carefully give them a stir with a wooden spoon.

7. 7

   Roast them in a pre-heated HOT oven for about 30-45 minutes or until they are all charred at the edges, are soft but NOT too mushy - they should still hold their shape!

8. 8

   Serve alongside your main meal, or use for lasagne, pasta & pasta bakes, hot salads and also couscous salads -- the list is endless!

9. 9

   They can be frozen as soon as they are cool in zip-lock bags or rigid plastic containers.

10. 10

    P.S. Keep the fennel bulb fronds of greenery as a lovely garnish.