What you’ll need:
- 4 small peeled red onions, whole and halved
- 2 SOF carrots sliced (optional)
- ½ SOF eggplant, diced (optional)
- 4 small SOF zucchini, halved, sliced and whole
- 6 garlic cloves, peeled
- As many cherry tomatoes as you’d prefer
- 3 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp balsamic vinegar
- 1 tbsp SOF honey (wildflower or clover)
- Dried parsley or SOF fresh parsley (whichever preferred)
What you’ll do:
1. Preheat oven to 200c.
2. In an oven-appropriate skillet, toss vegetables together with the dressing ingredients and coat thoroughly.
3. Leave them to cook in the oven for 40 minutes or until you reach preferred texture.
4. Taste and season with salt if necessary and serve.
