Tuesday, March 1, 2011



2 red/yellow bell peppers, chopped into chunks
2 large tomatoes, chopped into chunks
1 large courgette, chopped into chunks
1 large aubergine, chopped into chunks
1 large yellow squash, chopped into chunks
1 tblsp balsamic vinegar
3 tblsp olive oil
a few basil leaves, torn into shreds
2 tblsp flat leaf parsley, chopped


1. Put all the ingredients into a large bowl and mix together
2. Spread onto a baking sheet or large oven proof dish
3. Roast in the oven at 230°C for 12 -15 mins

Serves : 4
Preparation time : 10 mins
Cooking time : 15 mins

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