Ingredients
1 eggplant
4 yellow squash
2 red onions
2 zucchini
2 red capsicums
1 baby carrots
4 tbsp olive oil
1 cherry tomatoes
4 tbsp balsamic vinegar
2 handful baby spinach
1 tbsp thyme
2 sprig rosemary
Salt and pepper
to taste
50g pine nuts
Equipment
- 1 Oven
- 1 Plastic bag
- 1 Baking tray
- 1 Baking paper
- 1 Kitchen towel
Instructions
- Preheat oven to 180°C.
- Cut eggplant into chunks and place in plastic bag liberally sprinkling salt into the bag and shake. Put aside.
- Cut the squash and onions into quarters. Cut zucchini into 4 chunks. De-seed and de-rib capsicum. Peel carrots leaving whole and trim green tops.
- Rinse eggplant and pat dry with kitchen towel.
- Toss all vegetables except for the cherry tomatoes and the spinach in oil and place on a tray covered with baking paper.
- Bake for 25 -30 mins. Add halved cherry tomatoes for the last 10 mins of cooking.
- Toss warm vegetables with balsamic vinegar, baby spinach, thyme, rosemary, salt and pepper and pine nuts. Serve warm.
Notes
Tip
This recipe is fantastic for BBQ’s , entertaining and picnics.
Tip
Getting kids to eat this one may be a task as they can actually see all the green and red bits, but if you get past that barrier, I’m sure they’ll love it.
Tip
I like to serve the veggies as a side salad with BBQ meat, rather then just on it’s own.
Variation
This recipe is also great with roast meat or fish.
