LOADED VEGE BAKE

-EATS & IDEAS-

INGREDIENTS
3-4 zucchini
1 eggplant
3-4 capsicums (any colours)
2 handfuls green beans
Halved cherry tomatoes or chopped vine tomatoes
1 red onion
Olive oil
Balsamic vinegar

Optional
Kalamata olives
1 Jalapeno chili


METHOD:
Preheat the oven to 180*c fan bake. Chop all vegetables into rough, bite sized chunks. Quantities above provide a rough guide; use more or less, depending on how many you’re serving. You want the vegetables nearly over filling the oven dish as they do shrink in size during cooking. Once all diced vegetables are in the dish, pour a good lug of olive oil and balsamic vinegar over the vegetables. You want a lot of balsamic vinegar so that during cooking, you can baste the vegetables. Throw in a very finely diced jalapeno chilli and a handful of kalamata olives if desired for a spicy, salty kick. Bake for around 1.5 hours, basting with the surplus balsamic/olive oil sauce every 20-30 minutes. So, so delicious served with just about anything, but we particularly love rice and fish, or steak and boiled potatoes.