Grilled Vegetables with Balsamic Vinaigrette
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
- 1 red pepper - halved, seeds removed and cut into quarters
- 1 red onion - cut into quarters
- 1 butternut squash - cut into 2 cm cubes
- 1 eggplant - cut into 2cm chunks
- 10 red baby potatoes - halved
- 1 dozen cherry tomatoes
- 6 cloves garlic - cushed
- ½ teaspoon black pepper - crushed
- ½ teaspoon coriander seeds - crushed
- ¼ tsp sea salt
- freshly grounded black pepper
- 1 small bunch fresh rosemary
- 1 small bunch fresh thyme
- Olive oil
- 4 tablespoon balsamic vinegar
- 2 tablespoon olive oil
- 2 tbsp grated parmesan OR 1 tbsp crumbled feta
- 1 tablespoon honey or brown sugar
- ½ teaspoon chopped garlic
- ⅛ teaspoon salt
- ¼ teaspoon freshly grounded black pepper
- Place all the ingredients in a screw-top jar and shake to combine.
- Taste and adjust the seasonings.
- Preheat oven to 170 degree Celsius.
- Place all the vegetables in an extra large roasting tray, or 2 smaller ones. Season with salt, crushed coriander and crushed black pepper.
- Roughly chop the rosemary leaves and thyme leaves.
- Scatter all of the herbs over the veg. Drizzle it all well with olive oil and then toss to coat.
- Roast your veg in the hot oven for around 50 minutes, or until soft, golden and cooked through.
- Once out of the oven, scattered some grated Parmesan on top and lightly drizzle with the balsamic vinaigrette.
- Serve warm.
These are perfect with grilled meat or fish. I personally eat a giant bowl of these and I am done.
Serving size: 8 Calories: 273 Fat: 4g Saturated fat: 1g Unsaturated fat: 4g Trans fat: 0g Carbohydrates: 54g Sugar: 10g Sodium: 188mg Fiber: 8g Protein: 7g Cholesterol: 1mg
Recipe by Maya Kitchenette at https://mayakitchenette.com/grilled-vegetables-with-balsamic-vinaigrette/
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