Roasted Balsamic Vegetables - Great Britain

• 2 aubergines, cut into chunks
• 4 courgettes, cut into thick slices
• 1 large red onion, thinly sliced into wedges
• 4 unpeeled garlic cloves
• 8 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons fresh basil leaves
• 3 ounces rocket

1. Put the aubergines and courgettes into a colander, sprinkling a little salt over each layer to draw out excess juices. Cover with a plate, and weigh down with heavy cans for 30 minutes. Rinse well and pat dry with kitchen paper.
2. Preheat the oven to 350u0b0F Divide all the vegeatbles and garlic between two roasting tins in a single layer. Add the oil and toss to coat. Season.
3. Roast for 35 - 40 minutes until tender and golden. Stir in the vinegar and set aside to cool.
4. Put into a seving dish and garnish with the fresh basil and the rocket leaves. Serve at room temperature.

aubergines, courgettes, red onion, garlic, olive oil, balsamic vinegar, fresh basil, rocket

Taken from www.food.com/recipe/roasted-balsamic-vegetables-great-britain-230322 (may not work)