Balsamic roasted vegetables

Sorry, there’s no interesting story to go with this recipe. Nothing happened to inspire me. Kipper didn’t do anything noteworthy. It was a busy afternoon and I needed something to throw in the oven with the timer set, so we could go out and it would be cooked when we got home. I’m always slightly amazed when that feature works, probably because I’m always convinced that I’ve programmed the timer wrong. I did get it wrong once. I only noticed because as I was about to go out, I realised that the oven was already on, which it shouldn’t have been. It works like this: you set an amount of time the oven should be on for, and set the time you want it to GO OFF, not the time you want it to GO ON. This seems completely counter-intuitive to me, hence, I’d done it wrong, and the oven was planning to go off at the time it was supposed to go on. Nnngh. Do you care? No. Here’s the recipe.

This was quick to prepare and the resulting roasted vegetables were pretty yummy. We had them with the Middle-Eastern baked fish and instant rice.

balsamic roasted vegetables

Balsamic roasted vegetables – courgettes, peppers and onions with olive oil, balsamic vinegar and fresh thyme

Balsamic roasted vegetables

You will need:
3 small onions
2 medium courgettes
1 red pepper
1 yellow pepper
1 tbsp balsamic vinegar
3 tbsp olive oil
3-4 sprigs fresh thyme

What to do:
Preheat the oven to 180C.
Peel the onions and cut them into wedges. Halve the courgettes lengthwise and cut into 5cm chunks. Remove the stalks, seeds and membranes from the peppers and cut into large chunks. Put all the vegetables into a medium roasting tin.
Mix the balsamic vinegar and oil thoroughly and pour over the vegetables. Toss everything together so that all the pieces are well coated. Tuck the thyme sprigs between the vegetable pieces.
Roast at 180C for around 45 minutes, until softened and charring slightly at the edges.

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