1. If pre-preparing the vegetables, clean, peel,trim them all EXCEPT the potatoes. Place in a ziplock bag & squeeze in the juice of one lemon. Add the balsamic vinegar & olive oil and seal tightly - store in the refrigerator for up to 2 days. On the day, add your potatoes to the bag & coat thoroughly. 2. For cooking on the same day, follow the above instructions but ADD the potatoes along with the other vegetables, cut them into small even-size pieces. Make sure the vegetables are thoroughly coated in oil & vinegar and leave to one side whilst the oven heats up. 3. Preheat oven to 200 C, 400 F or gas 6. 4. Put all the vegetables into a large roasting tray & tip in the oil & vinegar from the bag. Sprinkle generously with the thyme leaves, salt & freshly ground black pepper. 5. Make a tent of aluminium foil over the vegetables & seal tightly. 6. Roast for 30 minutes & then uncover and roast for a further 30 minutes. Give the vegetables a good stir half way through & just before serving. 7. Tip the vegetables onto a platter and serve immediately, garnishing with fresh parsley & a sprig of fresh thyme. ---------------------------------------------------------------------------
Nutrition
Ingredients
