Balsamic Roasted Vegetables With...
Balsamic Roasted Vegetables with Pilchards (or Sardines)
Sweet caramelized vegetables with a balsamic glaze are a really nice companion for an oily fish.
Ingredients
2 tins pilchards, drained and flaked into chunks
3 red onions, peeled and cut into segments
2 large red peppers, de-seeded and cut into chunks
1 small butternut squash
350g ripe cherry tomatoes, halved
4 tbsp olive oil
4 tbsp good quality balsamic vinegar
4 cloves garlic, finely chopped
1 x 400g tin cannellini or borlotti beans (rinsed and drained)
Handful basil leaves
Some nice crusty bread and your favourite salad
Cooking Method
Preheat the oven to 200C.
Spread the vegetables out onto a roasting tray, season with salt and pepper, drizzle over the oil and vinegar.
Pop into the oven to roast for 20-25 minutes or until softened and just bit a little caramelized.
Stir through the garlic and herbs and pile onto plates topped with the pilchards.
Serve with crusty bread and your favourite salad dressed with a squeeze of lemon and extra virgin olive oil.
