Baked Vegetables with Apple and Balsamic

Serves 4-6
This is a great accompaniment to any braai or outdoor meal. The vinaigrette forms a delicious syrupy glaze while baking. The vegetables keep exceptionally well, covered, in the fridge and are even better a day later.

You will need

1 red bell pepper, seeded and cubed
1 yellow bell pepper, seeded and cubed
2 medium onions, each cut into 8 wedges
200 g whole cherry tomatoes
10 whole cloves of garlic, peeled
2 golden delicious or red skinned eating apples, cut into cubes with skin on
1 t (5 ml) Ina Paarman’s Rosemary & Olive Seasoning
1 x 250 ml Ina Paarman’s Classic Balsamic Vinaigrette

Method

Adjust the oven rack to the middle position. Preheat the oven to 200ºC. Toss the prepared vegetables and apples with the Seasoning and spread out in a big oven pan. Pour the whole bottle of Vinaigrette over the vegetables.

Roast open for 40-45 minutes until the vegetables are soft and browning on the edges. Serve warm, at room temperature or cold.