Roasted Mediterranean Vegetables in a Balsamic Glaze
This is a wonderful side dish that can accompany many main meals. Sweet and sour, full of flavour and utterly delicious, you will keep piling the plate high. Also works well as a cold dish when served with crusty bread to mop up the juices.
|45 Minutes||Serves 2||? kcal per serving
3 medium bell peppers ~ any colour, thickly sliced
1 large red onion, cut into quarters
12 cherry tomatoes
2 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
3 teaspoons agave nectar
2 teaspoons soy sauce
1 teaspoon dried or fresh rosemary
Pinch black pepper
Handful chopped fresh basil
Preheat the oven to 200 degrees Celsius ( 400 F )
Place all of the ingredients in a large bowl and mix well so that all the vegetables are coated.
Pour into an oven-proof dish and bake for 45 minutes.
Remove from the oven and stir in the basil just before serving.
Use your own choice of vegetables to add different colour, flavour and texture.