Roasted vegetables in balsamic and olive oil dressing

INGREDIENTS

• ¼ tsp black pepper
• 1 tsp salt
• 3 red bell peppers
• 6 cloves garlic
• 4 onions
• 1 fennel bulbs
• 2 eggplants
• 6 tomatoes
• 1 tbsp capers
• 3 tbsp balsamic vinegar
• 3 tbsp olive oil

TOOLS

• 1 knife
• 1 oven
• 1 roasting tin
• 1 bowl
• 1 wooden spoon
• 1 serving plate

Chop red bell peppers, fennel bulbs, eggplants, and tomatoes. Peel onions and garlic, then slice them.

Combine capers, balsamic vinegar, olive oil, 1 tsp of salt, and a quarter tsp of black pepper in a bowl with a wooden spoon to get a dressing.

Put red bell peppers, garlic, onions, eggplants, and tomatoes in a roasting tin. Add the dressing and stir with wooden spoon.

Preheat the oven to 475°F for 12-15 minutes.

Put the roasting tin in the oven and bake for 45 minutes to get roasted vegetables.

Turn off the heat and remove the roasting tin from the oven.

Transfer roasted vegetables to a serving plate and top with fennel bulbs.

It’s ready to be served !