Betty's Italian balsamic glazed roasted veggies
Please note - this recipe looks like a lot to begin with, but it reduces by 50% after cooking. I normally make 2 trays and keep the left overs to the following day to put on Italian sandwiches.
·3 capsicums/peppers any colour
·2 large zucchini
·1 punnet of cherry tomatoes
·1 large spanish onion
·2 tablespoons prepared baslamic glaze
·2 tablespoons olive oil
How to Make Betty's Italian balsamic glazed roasted veggies
- Pre-heat oven to 375oF/190oC and well grease a LARGE baking tray.
- Wash and roughly chop all the vegetables, taking the seeds out the capsicum/peppers and peeling the onion. Place the veggies in the tray, pour over oil and toss well.
- Gently pour the glaze all over - don't mix or stir. Bake for 35 minutes. Stir and bake for a further 10 minutes.