Balsamic Roasted Vegetables
Inspired by techniques from Bon Appétit.
A garlicky balsamic-mustard dressing is tossed through red onion, three colours of pepper, aubergine, yellow and green courgettes before they roast hot and fast on two baking trays. High heat and plenty of room let the edges catch some colour while the inside stays tender.
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Method
- 1
Whisk the dressing. In a medium bowl, whisk the balsamic vinegar and Dijon mustard together. Slowly whisk in the olive oil until it comes together, then stir in the garlic, thyme and basil. Season to taste with salt and pepper. The dressing can be made up to 1 day ahead, covered and chilled.
- 2
Toss the vegetables. Heat the oven to 230 °C (210 °C fan). In a large bowl, combine the onions, peppers, aubergine, yellow and green courgettes. Sprinkle with the fine salt and black pepper, add the dressing and toss until every piece is coated.
- 3
Roast. Divide the vegetables between the two baking trays in a single layer. Roast until the vegetables are tender and lightly browned at the edges, about 35 minutes.
Storage
Best served warm from the oven. Store leftovers covered in the fridge for up to 4 days and reheat in a hot oven or frying pan until warmed through.
EU nutrition claims
- Low saturated fat: 1.1 g saturated fat per 100 g, 9.4% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 4.4 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 2.2 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 241 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- medium bowl
- whisk
- large bowl
- two large rimmed baking trays
- chef's knife
- chopping board
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 258 kcal |
| Protein | 3.5 g |
| Carbohydrate | 22.1 g |
| of which sugars | 10.5 g |
| of which free sugars | 0 g |
| Fat | 18.8 g |
| of which saturates | 2.7 g |
| Fibre | 5.7 g |
| Salt | 1.51 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
