THE BALSAMIC GARDEN-LAYERS

(Our Play on Roasted Ratatouille with Balsamic)

THE BALSAMIC GARDEN-LAYERS

Ingredients: 2 Zucchini, 1 Eggplant, 2 Red peppers (all sliced), 1 tsp Herbes de Provence, 1 tsp Black pepper, 50ml Olive oil, 2 tbsp Balsamic vinegar, 1 tbsp Honey...

Ingredients

  • 2 Zucchini
  • 1 Eggplant
  • 2 Red peppers (all sliced)
  • 1 tsp Herbes de Provence
  • 1 tsp Black pepper
  • 50ml Olive oil
  • 2 tbsp Balsamic vinegar
  • 1 tbsp Honey

Cooking Method

  1. The Shape Arrange vegetables in tight layers in a baking dish.
  2. The Bloom Whisk oil, balsamic, and spices with a tiny 15ml splash of water; pour over the veg.
  3. The Scorch Roast at 210°C for 30 minutes until the edges are rock-hard charred and the cores are soft.
  4. The Final Flourish Top with raw fresh basil and extra virgin olive oil.

Cuisine: French

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