Ingredients ½ 1× 2× 3×

• 2 courgettes cut into thick rounds
• 1 head broccoli cut into small florets
• 2 carrots sliced on the diagonal
• 1 red and 1 yellow pepper, diced
• 1 red onion, quartered
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons aged balsamic vinegar
• 1 teaspoon oregano and rosemary, salt and black pepper

Instructions

1. Put all the cut vegetables in a large roasting tray
2. In a bowl whisk the olive oil with the balsamic, oregano, rosemary, salt and pepper
3. Pour the dressing over the vegetables and toss with your hands until every piece is coated
4. Spread the vegetables in a single, well-spaced layer without piling them up
5. Roast in an oven preheated to 210°C for 25 minutes, turning once halfway
6. Take the tray out when the edges are caramelised and golden and serve hot