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.
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.
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