THE BALSAMIC VEG-SCORCH

(Our Play on Glazed Spanish Roasted Vegetables)

THE BALSAMIC VEG-SCORCH

Ingredients: 1 Eggplant (cubed), 2 Red onions (petals), 2 Zucchini (halved), 1 tsp Smoked paprika, 1 tsp Chili flakes, 50ml Olive oil, 2 tbsp Sherry vinegar, 1 tbsp Honey...

Ingredients

  • 1 Eggplant (cubed)
  • 2 Red onions (petals)
  • 2 Zucchini (halved)
  • 1 tsp Smoked paprika
  • 1 tsp Chili flakes
  • 50ml Olive oil
  • 2 tbsp Sherry vinegar
  • 1 tbsp Honey

Cooking Method

  1. The Mix Toss the veg with oil and spices in a large tray.
  2. The Bloom Add a tiny 15ml splash of water to the spices; this helps them swell and stick to the veg.
  3. The Scorch Roast at 220°C for 20 minutes until the edges are blackened and charred.
  4. The Marriage Drizzle with honey and vinegar while still hot from the oven.
  5. The Final Flourish Top with a massive hit of fresh raw basil leaves.

Cuisine: Spanish

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