You can use whatever vegetables you have on hand, & vary the flavour by using either balsamic vinegar or lemon juice My daughter’s first day at Pre School today went well ! It has been a long day for us all though, with 3 hours on the road and a 5.15 am wake up call. (Those of you who know me, know that I am not an early morning person – at all !!) Needless, to say, we will all be getting an early night tonight *yawn*
Tonight for supper we are having Chicken Picante with pasta and oven roasted vegetables in balsamic vinegar. This is a great vegetable dish to throw together when you are short of time. It is not so much a recipe as a way of combining ingredients and throwing them in to the oven -:
Take whatever vegetables you have on hand and chop them into chunks (if they are sliced too finely they just end up cooking in to a mush). Today I used (pictured) carrots, baby marrows (zucchini), red cabbage, leeks, onions and tomatoes. Then add as much fresh, sliced garlic as you like and season with salt and freshly ground black pepper. Add whatever fresh herbs you have on hand – I used thyme today (rosemary also works very well) and mix the whole lot up together, then splash some olive oil and balsamic vinegar* over and mix well so that all the veggies are coated. (You could also use lemon juice in place of the balsamic vinegar). Place in a deep baking tray and bake at 190'C/375'F/Gas Mark 5 for 30 – 45 minutes, turning the veggies every now and then to prevent burning.
This is really a delicious way to eat a variety of vegetables in one sitting …. these also taste great, cold, the next day.
*Top Tip - I keep my Balsamic Vinegar in a glass spray bottle. This makes it so much easier to ‘apply’ to the vegetables or to spray on to a salad in place of a salad dressing.
