Basic Roasted Vegetables Recipe

Ingredients

• 2 red onions, cut into petals
• 6 cloves garlic, lightly crushed
• 1 red pepper, deseeded and cut into chunks
• 1 yellow pepper, deseeded and cut into chunks
• 1 green pepper, deseeded and cut into chunks
• 6 courgettes, cut into 2 cm lengths
• 1 medium aubergine, cut into 2 cm cubes
• 250 g button mushrooms
• 4 sprigs fresh rosemary
• 60 ml olive oil
• 15 ml balsamic vinegar
• Salt and freshly ground black pepper
• 5 ml brown sugar
• 250 g cherry tomatoes

1. Preheat the oven to 200 °C.
2. Place all the prepared vegetables (including the mushrooms) in a single layer on two large baking trays. Tuck two sprigs of rosemary under the vegetables on each tray.
3. Drizzle the vegetables with olive oil and balsamic vinegar and season well with salt, pepper and the brown sugar.
4. Place the trays in the oven for 30 minutes, swapping the trays over and gently mixing the vegetables every 10 minutes.
5. Add the cherry tomatoes and roast for a further 15 minutes until all the vegetables are lightly and evenly charred and the tomatoes are cooked.
6. Remove from the oven and discard the rosemary stalks.