Roasted Mediterranean Vegetables with Balsamic Glaze
Roasted Mediterranean Vegetables with Balsamic Glaze
Ingrediënten
- 1 courgette, halved lengthwise (sliced into half-moons)
- 1 red bell pepper, cut into large pieces
- 1 red onion, cut into wedges
- 150g cherry tomatoes on the vine
- 1 tsp dried oregano
- Sea salt and black pepper to taste
- Fresh parsley for garnish
Bereidingswijze
Preparation of vegetables
Preheat the oven to 200°C. Cut the zucchini, pepper and red onion into even pieces so they cook evenly.
Marinating
Place the chopped vegetables and cherry tomatoes in a large bowl. Drizzle with olive oil, balsamic vinegar, oregano, salt and pepper. Toss to mix well.
Evenly distribute on the baking sheet
Spread the vegetables over a baking sheet lined with parchment paper. Arrange them in a single layer for best results.
Roasting
Place the sheet in the preheated oven and roast the vegetables for 25 to 30 minutes, until tender and lightly caramelized at the edges.
Serving
Remove the vegetables from the oven. Garnish with freshly chopped parsley just before serving and serve alongside the filled beef bavette.
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