Roast sweet potatoes, brinjal and peppers

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6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (12)

5.00 aubergine — baby
200.00 g sweet potatoes — peeled
75.00 ml fresh chillies — 573
1.00 red pepper — deseeded and quartered
1.00 green pepper — quartered
20.00 ml vinegar — balsamic
1.00 garlic — cloves, crushed
10.00 ml honey
30.00 ml sun-dried tomatoes — chopped
60.00 ml fresh basil
30.00 ml almonds — blanched, roasted, chopped
6.00 olives — black, pitted, chopped
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Method:

Preheat the oven to 180 &degC.
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.



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