How to make it

  • Heat the oven to 220c/fan 200c/425f/gas 6;
  • Put all the vegetables in a roasting tin, drizzle with oil and season with salt and pepper;
  • Scatter over the herbs then roast the vegetables, tossing them around a bit every 20 minutes or so, for some 40 to 50 minutes or so until well roasted and cooked through;
  • Remove from the oven, toss and set aside for a few minutes to cool slightly;
  • Remove the thyme and rosemary sprigs
  • Splash over the balsamic vinegar to taste, check the seasoning and serve with bread of choice.

Reviews & Comments 2

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  • mommyluvs2cook 3 years ago
    I'm so glad you specified what a courgette and an aubergine is lol, I would have never known! Sounds great :)
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  • NPMarie 3 years ago
    I love roasting vegetables but never have thought of using eggplant! Very nice post Don:)
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