Balsamic & Honey Roast Vegetable Salad Recipe

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Here's a delicious recipe that is very versatile! Have it as an accompaniment to BBQ'd meats, grilled chicken or salmon, or pop some onto squares of puff pastry and bake for quick, tasty savoury tarts.


Serves 4

Ingredients

%%3 medium potatoes, cubed
3 carrots, cut into 1cm rounds
1 medium sweet potato, cubed
1 red capsicum, diced thickly
1 zucchini, cut into 2cm rounds
1 onion, diced thickly
6 cloves of garlic, skinned whole

1/4 cup balsamic vinegar
1/4 cup honey
olive oil (for drizzling over vegetables, around 1/3 cup but keep bottle handy)%%
handful of fresh thyme

Preheat oven to 200 Cº

After cutting up all the vegetables, par-boil the potato and sweet potato for 5 minutes or until a knife pierces a piece with little resistance. Drain these thoroughly and arrange with the rest of the vegetables evenly on the bottom of a large, deep baking dish. Drizzle with the olive oil making sure all vegetables are oiled up. Season with a little bit of salt and pepper and the thyme leaves.

Pop dish into oven and flip vegetables with a spatula every 30 minutes until golden brown.

Mix together honey and balsamic vinegar (you might need to melt the honey in the microwave first) in a glass or plastic jug/jar (whatever you have handy) and pour evenly over the vegetables. Put the dish back into the oven for 10 more minutes to let the vegetables absorb all the flavours.

Remove from oven, serve and enjoy.

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