Roast sweet potatoes, brinjal and peppers

Recipe from: 6/3/2004 12:00:00 AM

Ingredients 12
Servings 6
Time

Ingredients

  • 5
    young brinjals
  • 200
    g
    sweet potatoes, peeled
  • 75
    ml
    olive oil
  • 1
    red pepper, seeded and quartered
  • 1
    green pepper, seeded and quartered
  • 20
    ml
    balsamic vinegar
  • 1
    garlic clove, crushed
  • 10
    ml
    honey
  • 30
    ml
    chopped sun-dried tomatoes
  • 60
    ml
    torn fresh basil leaves
  • 30
    ml
    blanched almonds, roasted and chopped
  • 6
    pitted black olives, chopped
 

Method

 
Preheat the oven to 180 °C.
Halve the brinjals lengthwise. Cut the sweet potatoes into 1 cm slices.
Heat 15 ml of the olive oil in a griddle pan and brown the brinjals, sweet potatoes and peppers in batches.
Spoon the vegetables into an ovenproof dish, drizzle with the remaining olive oil, cover and bake for 45 minutes.
Blend the vinegar, garlic and honey and pour over the vegetables.
Scatter the sun-dried tomatoes, basil, almonds and olives on top and serve hot or cold.
 

Read more on: roast  |  sauté
 

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