Ingredients
- 6 vine-ripened tomatoes cut in half
- 3 medium onions, quartered
- 2 yellow peppers cut into wide slices
- 8 medium flat mushrooms left whole
- 4 small coungemes, sliced length ways
- 16 baby carrots, scrubbed
- 2 baby aubergines, sliced length ways
- 12 cloves of garlic, unpeeled
- 2 cloves of garlic, crushed
- 4 tbsp rosemary & garlic olive oil
- 2 tbsp caramelised onion balsamic
- Salt and freshly ground black pepper
Method
Using a pastry brush, coat the vegetables with 2 tbsp rosemary & garlic olive oil, place in a large shallow roasting tin and cook in a preheated oven at 200°C
(400°F / gas mark. 6) for 30 minutes.
Mix the other 2 tbsp rosemary & garlic oil with the crushed garlic, salt and freshly ground black pepper.
Remove the roasting tin from the oven and drizzle the vegetables with the olive oil mixture. Return to the oven for a further 10 minutes.
Just before serving, drizzle the assorted vegetables with the caramelised onion balsamic and a little more freshly ground black pepper.