Roast Summer Vegetables2016-11-30
- Servings : 6
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 50m
- 225g beetroot, chopped
- 225g broccoli florets cut carrots
- 225g cherry tomatoes
- 3 baby marrows, sliced
- 1 red pepper, sliced
- 1 yellow pepper
- 2 red onions, quartered
- 3 tbsps olive oil
- 3⁄4 tsp salt
- 1⁄2 tsp freshly ground black pepper
- 2 tbsps balsamic reduction
- 1 tsp honey
Preheat oven to 220°C. Line a baking sheet with aluminium foil.
In a large bowl, toss the vegetables with 2 tablespoons of olive oil, salt and freshly ground black pepper to coat thoroughly.
Transfer the vegetables to baking sheet and roast until tender and caramelized, about 30 minutes.
Place roasted vegetables back in bowl. Add remaining tablespoon olive oil, balsamic syrup and honey and toss to coat evenly. Taste and season with salt if necessary and serve.