Slow-roasted tomatoes and courgettes
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Time to make:
50 mins (Hands-on time: 5 mins, Cooking time: 45 mins)
$3.89 per serve
(at time of publication)
Full ingredients list:
8 tomatoes, halved
4 courgettes, chopped in small chunks
2 tablespoons balsamic vinegar
salt and freshly ground black pepper, to season
fresh basil, to garnish (optional)
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 150°C. Arrange tomatoes and courgettes on a baking tray and spray lightly with oil. Bake for 45 minutes or until caramelised and soft.
Step 2Drizzle balsamic vinegar over vegetables and toss gently to coat. Season with salt and pepper. Garnish with fresh basil (if using).
About this recipe
First published: October 2011