Roasted Late Summer Vegetables Time: 45 minutes
You can use any type of tomato you have in the fridge and add other vegetables that you want to use up: a stalk or two of celery, some shallots, or, to serve more people or have as a vegetarian main course add cubed zucchini and eggplant (courgette and aubergine). This is a very flexible and delicious way to get the best out of summer's bounty!
1 bell pepper, any color, I am using green
1 medium onion
2 cloves garlic
2 tomatoes or 1 cup (8 oz, 200 grams) cherry tomatoes whatever is on the counter
2 potatoes
2 tbs olive oil
1 tbs balsamic vinegar
1 tbs Worcestershire Sauce
Fresh basil leaves - 2 tbs snipped if you have them
Finely mince garlic and put into a large bowl with the oil, Worcestershire and vinegar. Allow the flavors to blend while preparing the vegetables. Clean peppers by cutting in half the long way and removing seeds. Cut into strips about 1/2 inch wide. Clean onion, cut in half and then each half into thirds, vertically. Cut tomatoes into large chunks; cherry tomatoes in half. Cut potatoes into bite-size pieces. Put all vegetables into the bowl with oil and vinegar and toss to coat. Put into a baking pan large enough to just hold all in a single layer. Roast in 400F (200C) oven for 20 minutes. Remove, stir and roast for 15 minutes longer. Remove, stir, add some sea salt and pepper if you like...and some fresh basil if you happen to have any, and serve.
Cooking for Two? Or more?
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