Summer roast vegetables

Name: Summer roast vegetables
Prep time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 1 aubergines; 1 courgettes; 2 yellow peppers; 250 g vine-ripened cherry tomatoes; 2 garlic cloves; ½ bunch basil; 5 tbsp olive oil; 2 tbsp white balsamic vinegar; ½ bunch thyme; 1 tsp salt; a little pepper; salt and pepper to taste

summer

Total: 45 min. | Active: 15 min.

vegan, lactose-free, gluten-free, healthy and balanced, Low Carb

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Ingredients

for 4 person

Vegetables
1	aubergine, cut into slices approx. 1 cm thick
1	courgette X
2	yellow peppers, cut lengthways into six pieces
250 g	vine-ripened cherry tomatoes
2	garlic cloves, squeezed
½ bunch	thyme
2 tbsp	olive oil
1 tsp	salt
a little	pepper

Herb dressing
2 tbsp	white balsamic vinegar
3 tbsp	olive oil
1 tbsp	water
½ bunch	basil, finely chopped
	salt and pepper to taste

How it's done

Vegetables

Mix the vegetables, garlic, thyme and oil in a bowl, season, spread on a baking tray lined with baking paper.

, cut diagonally into approx. 1 cm slices

To roast

Approx. 30 mins. in the centre of an oven preheated to 200° C. Remove from the oven, press the garlic out of its skin, place in a bowl and mash finely with a fork. Remove the thyme leaves from the stem and add to the garlic.

Herb dressing

Add the vinegar, oil, water and basil to the garlic, mix and season. Plate up the roast vegetables and drizzle with the herb dressing.

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