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Ingredients
4 carrots
2 brown onions
3 zucchini
1 leek
1 red capsicum
1 green capsicum
1 head of garlic
1 sprig of fresh rosemary
Olive oil
Salt and pepper
80ml balsamic vinegar
Method
Chop all veggies to a 10 cm dice.
Toss in the olive oil and place in the oven, pre-heated to 200oC and roast for 45 minutes.
Pour in the balsamic vinegar and roast again for another 15 minutes.
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