These marinated vegetables are not only delicious on a cheese board but are also divine served alongside grilled meat or tossed through a salad.
Ingredients
- 2 eggplants (diced)
- 2 capsicums (diced)
- 2 zucchinis (diced)
- 1 red onion (diced)
- 2 Tbsp olive oil + extra for cooking
- 2 Tbsp red wine vinegar
- 1 garlic clove (crushed)
- Salt and pepper
Method
- Preheat the oven to 200 degrees, fan bake.
- Add the eggplant, capsicum, zucchini and red onion to a large baking tray (you may need to spread across two trays), drizzle generously with olive oil and season with salt and pepper. Pop into the oven and cook for 25-30 minutes or until tender and golden.
- In a jar or small bowl, add 2 Tbsp of olive oil, red wine vinegar, garlic and a pinch of salt and pepper; mix well to combine.
- Add the roasted vegetables to a bowl and pour over the dressing; toss well. (note the vegetables will break apart slightly and mix in with one another – which is what you’re after!)
