Recipes

Roasted Tomato Salad

Ingredients

  • 400 g tomatoes
  • 1 eggplant
  • 250 g mushrooms
  • 1 red capsicum
  • 1 red onion
  • 1 tablespoon mixed herbs
  • 2 tablespoons capers
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil

Method

  1. Cut tomatoes and onion into quarters.
  2. Slice eggplant into chunky cubes.
  3. Slice capsicum into chunky strips.
  4. Slice mushrooms into halves.
  5. Place all vegetables into a large baking dish.
  6. Sprinkle with herbs and drizzle with oil.
  7. Bake in 180C oven for 40 mins (stirring after 20 mins) until vegetables are soft.
  8. Stir in the capers and balsamic vinegar.
  9. Serve warm with char grilled steak or roast chicken and some crusty bread to help mop up the tasty juices.