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Maya Kitchenette

Grilled Vegetables with Balsamic Vinaigrette

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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Calories: 273
Ingredients Method Notes

Ingredients
  

For the grilled vegetables
  • 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
  • 1/2 teaspoon black pepper - crushed
  • 1/2 teaspoon coriander seeds - crushed
  • 1/4 tsp sea salt
  • freshly grounded black pepper
  • 1 small bunch fresh rosemary
  • 1 small bunch fresh thyme
  • Olive oil
For the balsamic vinaigrette
  • 4 tablespoon balsamic vinegar
  • 2 tablespoon olive oil
  • 2 tbsp grated parmesan OR 1 tbsp crumbled feta
  • 1 tablespoon honey or brown sugar
  • 1/2 teaspoon chopped garlic
  • 1/8 teaspoon salt
  • 1/4 teaspoon freshly grounded black pepper

Method
 

For the balsamic vinaigrette
  1. Place all the ingredients in a screw-top jar and shake to combine.
  2. Taste and adjust the seasonings.
For the grilled vegetables
  1. Preheat oven to 170 degree Celsius.
  2. Place all the vegetables in an extra large roasting tray, or 2 smaller ones. Season with salt, crushed coriander and crushed black pepper.
  3. Roughly chop the rosemary leaves and thyme leaves.
  4. Scatter all of the herbs over the veg. Drizzle it all well with olive oil and then toss to coat.
  5. Roast your veg in the hot oven for around 50 minutes, or until soft, golden and cooked through.
  6. Once out of the oven, scattered some grated Parmesan on top and lightly drizzle with the balsamic vinaigrette.
  7. Serve warm.

Notes

These are perfect with grilled meat or fish. I personally eat a giant bowl of these and I am done.