Roasted Italian Vegetables And Tomatoes

• 1 None yellow courgette, sliced into rounds
• 1 None green courgette, sliced into rounds
• 1 None aubergine (about 250g)
• None None sugar
• 150 g small shallots, peeled and halved if necessary
• 150 g red and yellow cherry tomatoes
• 1 sprig thyme
• 4 cloves young garlic, peeled and cut in half
• 1 kg potatoes, peeled and cut into cubes
• 2 sprigs rosemary, needles coarsely chopped
• 13 tbsp olive oil
• 3 tbsp white balsamic vinegar
• None None sea salt

1. Sprinkle eggplant with 1 tsp sugar and salt, and set aside. Heat 3 tbsp oil in a large frying pan and cook the potatoes for 10-15 mins until golden brown. Add the rosemary toward the end of the cooking time. Season to taste, remove from the pan and keep warm.
2. Preheat oven to 450u0b0F. Pat the zucchini, squash and eggplant dry with paper towels. Heat 4 tbsp oil in a large frying pan and saute with the shallots, until vegetables are tender. Season with pepper and transfer to a shallow roasting pan. Spread the tomatoes on top.
3. For the sauce, beat the remaining oil and the vinegar with salt, pepper and remaining sugar. Stir in the thyme and garlic and drizzle over the vegetables. Roast the vegetables for 10-15 mins then serve with the potatoes.

yellow courgette, green courgette, aubergine, sugar, shallots, tomatoes, thyme, garlic, potatoes, rosemary, olive oil, white balsamic vinegar, salt

Taken from recipes-plus.com/api/v2.0/recipes/24537 (may not work)