Roasted balsamic peppers

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How to make Roasted balsamic peppers

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:40
  • Total Time : 0:50

Ingredients

  • 2 x 175g packets mini caps, halved, seeded
  • 1 large zucchini, cut into thick rounds
  • 1 small eggplant, cut into 3cm pieces
  • 2 garlic cloves, thinly sliced
  • 8 sprigs fresh thyme
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 250g cherry tomatoes, halved
  • 1/3 cup green olives

Method

  • Step 1 Preheat oven to 200C/180C fan-forced. Place caps, zucchini and eggplant on a large roasting tray. Sprinkle with garlic and thyme. Drizzle with oil and vinegar. Season with salt and pepper.
  • Step 2 Roast for 25 minutes. Add tomatoes and olives. Roast for 15 minutes or until vegetables are tender. Serve.

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