Roasted French Vegetables In Hot Balsamic And Olive Oil Dressing

• 3 red peppers, seeds removed and quartered
• 6 garlic cloves, peeled and halved
• 4 onions, peeled and quartered
• 1 fennel bulb, cut into wedges
• 2 aubergines, cut into chunky cubes
• 6 tomatoes, quartered
• 1 tablespoon capers
• 3 tablespoons balsamic vinegar
• 3 tablespoons extra virgin olive oil
• salt
• black pepper

1. Pre-heat oven to 250u0b0C or 475u0b0F.
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.

red peppers, garlic, onions, fennel bulb, aubergines, tomatoes, capers, balsamic vinegar, extra virgin olive oil, salt, black pepper

Taken from www.food.com/recipe/roasted-french-vegetables-in-hot-balsamic-and-olive-oil-dressing-195130 (may not work)