Ingredients:
1 red capsicum chopped into long slices
1 red onion chopped
1 eggplant quartered and sliced
1 cup of swiss brown mushrooms
1 punnet of grape tomatoes
1 zucchini quartered and sliced
1 teaspoon freshly chopped garlic
2 tablespoons Welly Boot olive oil
½ cup chopped basil
Splash of caramelised balsamic vinegar
Salt and pepper to taste
Baby spinach to cover your serving platter.
Method:
Toss all vegetables (bar the tomatoes and mushrooms) in the olive oil, basil and garlic. Season generously with black pepper. Roast in a baking dish for approx 30 minutes at 200 degrees. Remove and add the tomatoes and mushrooms and continue roasting for another 20 minutes. Cool, and place on a serving dish lined with a bed of baby spinach. Drizzle with balsamic and sprinkle with freshly chopped parsley. Serve with chunks of freshly toasted Turkish bread.
Serves: 4-6
Note:
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