Balsamic Roast Vegetables

Serves 6

375g Sweet Potato cut into 4 cm chunks

375g red onions cut through the root in 2 cm wedges

375g large carrots cut into 4 cm chunks

375g large zucchini, cut into 4 cm chunks

500g Waxy potatoes, such as Nicola, cut into 4 cm chunks

12 cloves of garlic, peeled

½ cup of sprigs of thyme

2 tablespoons of olive oil (or enough to toss the vegetables in so they will not stick to the pan whilst cooking)

2 tables spoons of Balsamic Vinegar

Pepper to taste.

·         Pre heat oven to 220˚C( 200˚C fan)

·         Combine the sweet potato, onion, carrots, zucchini, potatoes and garlic in large bowl

·         Add thyme, oil , vinegar and season with black pepper

·         Toss and spread single layer in a larger baking dish, Use two dishes if necessary.

·         Roast vegetables until cooked through and starting to brown on edges.

·         Serve immediately.

Source:

 Loukie Werle Real Food Heart Foundation APC Publishing Pty Ltd/ Media 21 Publishing Pty ltd 2000.