Categories: Meals

Ingredients

• 1 red onion, halved, cut into wedges
• 1 red capsicum, roughly chopped
• 1 zucchini, thickly sliced
• 2 tomatoes, roughly chopped
• 1 small eggplant, trimmed, roughly chopped
• 2 tbsp. olive oil
• 2 garlic cloves, sliced
• 2 large sprigs basil, plus extra for serving
• 8 lamb loin chops
• 1 tbsp. balsamic vinegar
• 1/3 cup pitted Kalamata olives
• Crusty bread, to serve

Directions

1. Preheat oven to 350. Line a large baking tray with sides with baking paper.

2. Arrange onion, capsicum, zucchini, tomato and eggplant in separate rows on prepared tray, in a single layer. Drizzle with 1/2 the oil. Season with salt and pepper. Roast for 20 minutes.

3. Sprinkle garlic over vegetables and top with basil sprigs. Place lamb on vegetables. Drizzle lamb with vinegar and remaining oil. Season with salt and pepper. Roast for a further 15 minutes adding olives to the vegetables in the last 5 minutes of cooking. Serve with bread, sprinkled with extra basil leaves.

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