Categories: Salad

Ingredients

• 1 aubergine, sliced
• 5 tbsp olive oil
• 2 garlic cloves, cut into slivers
• 4 sun-dried tomatoes in oil, halved
• 2 red pepper. halved, seeded and cut into large chunks
• 2 large baking potatoes, cut into wedges
• 2 tsp mixed dried Italian herbs
• 2-3 tbsp balsamic vinegar
• salt and pepper

Directions

1. Preheat the oven to 400. Place the aubergines in a medium roasting tin with olive oil, garlic and sun-dried tomatoes. Lay the pepper chunks over the aubergines.

2. Lay the potatoes wedges on top of the other ingredients in the roasting tin. Scatter the herbs over and season with salt and pepper. Cover the tin with foil and bake in the oven for 45 minutes.

3. Remove from the oven and turn the vegetables over. Then return to the oven and cook uncovered for 30 minutes. Remove the vegetables with a slotted spoon. Add the vinegar and seasoning to the pan, whisk and pour over the vegetables. Garnish with salt and pepper.

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