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Baked Vegetables with Apple and Balsamic

This is a great accompaniment to any braai or outdoor meal. The vinaigrette forms a delicious syrupy glaze while baking. The vegetables keep exceptionally well, covered, in the fridge and are even better a day later.
Baked Vegetables with Apple and Balsamic
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You Will Need:

Main Dish
  • 1 red bell pepper, seeded and cubed
  • 1 yellow bell pepper, seeded and cubed
  • 2 medium onions, each cut into 8 wedges
  • 200 g whole cherry tomatoes
  • 10 whole cloves of garlic, peeled
  • 2 golden delicious or red skinned eating apples, cut into cubes with skin on
  • 1 t (5 ml) Ina Paarman's Rosemary & Olive Seasoning
  • 1 x 250 ml Ina Paarman's Classic Balsamic Vinaigrette
Main Dish
  • 1 red bell pepper, seeded and cubed
  • 1 yellow bell pepper, seeded and cubed
  • 2 medium onions, each cut into 8 wedges
  • 200 g whole cherry tomatoes
  • 10 whole cloves of garlic, peeled
  • 2 golden delicious or red skinned eating apples, cut into cubes with skin on
  • 1 t (5 ml) Ina Paarman's Rosemary & Olive Seasoning
  • 1 x 250 ml Ina Paarman's Classic Balsamic Vinaigrette

Method:

Adjust the oven rack to the middle position. Preheat the oven to 200ºC.

Toss the prepared vegetables and apples with the Seasoning and spread out in a big oven pan.

Pour the whole bottle of Vinaigrette over the vegetables.

Roast open for 40 - 45 minutes until the vegetables are soft and browning on the edges. Serve warm, at room temperature or cold.

Baked Vegetables with Apple and Balsamic

This is a great accompaniment to any braai or outdoor meal. The vinaigrette forms a delicious syrupy glaze while baking. The vegetables keep exceptionally well, covered, in the fridge and are even better a day later.
Baked Vegetables with Apple and Balsamic

You Will Need:

Main Dish
  • 1 red bell pepper, seeded and cubed
  • 1 yellow bell pepper, seeded and cubed
  • 2 medium onions, each cut into 8 wedges
  • 200 g whole cherry tomatoes
  • 10 whole cloves of garlic, peeled
  • 2 golden delicious or red skinned eating apples, cut into cubes with skin on
  • 1 t (5 ml) Ina Paarman's Rosemary & Olive Seasoning
  • 1 x 250 ml Ina Paarman's Classic Balsamic Vinaigrette

Method:

Adjust the oven rack to the middle position. Preheat the oven to 200ºC.

Toss the prepared vegetables and apples with the Seasoning and spread out in a big oven pan.

Pour the whole bottle of Vinaigrette over the vegetables.

Roast open for 40 - 45 minutes until the vegetables are soft and browning on the edges. Serve warm, at room temperature or cold.

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