Balsamic roasted vegetables

Balsamic roasted vegetables



This is incredibly simple, easy to make and hugely versatile. Make a big batch then use it throughout the week to make vegetables the main attraction on your plate. Add it to a salad, Buddha bowl, pasta, pizza topping, veggie burger, quinoa  - anything you like.



Use whatever vegetables you love - I typically use:

2 handfuls cherry tomatoes

1 large courgette

2 peppers- red, yellow or green

1 can chickpeas- If you can eat them, add up to 1 can drained and rinsed thoroughly. They soak up some of the vinegar and become so incredibly delicious. (1/4 cup serving size of chickpeas is usually tolerable for most people with IBS).

1/2 tsp chilli flakes

1 tsp oregano

A drizzle of garlic infused olive oil

4 tbsp balsamic vinegar

Salt and cracked black pepper



Preheat the oven to 200°C.

Wash and chop the vegetables into chunks that are fairly similar in size. Add to a large roasting dish.

Drizzle with a little garlic infused olive oil and good glug of balsamic vinegar (approx 4 tbsp). Season well and add any herbs or spices the give everything a good stir. Whack it in the oven and roast for 20 - 30 minutes, stirring through occasionally to ensure everything cooked evenly and becomes slightly caramelised.

Store in an airtight container in the fridge for up to 4 days.