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