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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre-heat oven to 250°C or 475°F. | 2. You need a very strong and rigid roasting tin, one that will not bend in high heat. | 3. Place all your prepared vegetables into the roasting tin. The vegetables should be roughly the same size so they cook evenly. | 4. Mix together your balsamic vinegar and olive oil. Season the dressing well with salt, preferably sea salt and freshly ground black pepper. | 5. Add the capers. | 6. Pour the dressing over the vegetables and then very carefully give them a stir with a wooden spoon. | 7. Roast them in a pre-heated HOT oven for about 30-45 minutes or until they are all charred at the edges, are soft but NOT too mushy - they should still hold their shape! | 8. Serve alongside your main meal, or use for lasagne, pasta & pasta bakes, hot salads and also couscous salads -- the list is endless! | 9. They can be frozen as soon as they are cool in zip-lock bags or rigid plastic containers. | 10. P.S. Keep the fennel bulb fronds of greenery as a lovely garnish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red pepper	3		quartered	3.75	0.8259	0.1753	0.0412
garlic clove	6		peeled halved	-	-	-	-
onion	4		peeled quartered	256.0	59.776	7.04	0.64
fennel bulb	1		cut	-	-	-	-
aubergine	2		cut	-	-	-	-
tomato	6		quartered	241.2594	52.1388	11.7949	2.6807
caper	1	tablespoon		1.9780000000000002	0.4205	0.203	0.07400000000000001
balsamic vinegar	3	tablespoons		42.24	8.1744	0.2352	0.0
extra virgin olive oil	3	tablespoons		-	-	-	-
salt				-	-	-	-
black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.