Ingredients:
2 red capsicums, de-seeded and chopped into slices
2 medium brown onions chopped chunky
2 small eggplant cut into long ¼’s and sliced into bite sized pieces
2 beetroots, topped, bottomed and cut into 6th
2 teaspoons freshly chopped garlic
1 cup chopped basil (Save 1/3 for garnish)
2 tablespoons olive oil
Splash of balsamic vinegar
Pepper and salt to taste

Method:
Toss all sliced vegetables in the olive oil, basil and garlic. Mix really well. Roast in a baking dish for approx. 1 hour at 200 degrees, or browning.  Cool, and place on a serving dish lined with fresh baby spinach.  Drizzle with balsamic and sprinkle with freshly chopped basil.  Serve with chunks of freshly toasted Turkish bread.

*bacon or chorizo sausage can be added to make this a meaty meal! Grape tomatoes and diced feta add extra appeal to this dish.

Serves: 4-6

Note:  
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