Roasted Vegetables with Sherry Vinegar

Posted in Recipes on September 29, 2006 by Dharm Navaratnam |

Baked Vegetables with Sherry VinegarServes: 6

Ingredients

  • 2 large carrots, sliced
  • 2 zucchinis, sliced
  • 2 sweet potatoes, sliced
  • 1 fennel, thinly sliced
  • 3 cloves garlic, chopped
  • 2 red peppers, cut into large squares
  • 2 yellow peppers, cut into large squares
  • 3 tbsp sherry vinegar
  • 2 tbsp olive oil
  • 1 tsp rosemary
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tbsp brown sugar
  • Mixed salad leaves
  • Salt

Method

  1. Preheat the oven to 200°C. Lightly oil a roasting pan.
  2. In a bowl, mix the olive oil, sherry vinegar, garlic, herbs, brown sugar, salt and pepper. Toss the vegetables in this mixture.
  3. Bake for 30-40 minutes or until the vegetables are cooked. Remove from the oven and arrange on mixed salad leaves.
  4. Sprinkle with additional vinegar.