ROASTED VEGETABLES

Yellow and Red Capsicums
Mushrooms
Onions
Brinjal / Eggplant

A) Cut the vegetables in chunks

B) Pour a spoonful of balsamic vinegar on the cut vegetables

C) Add some salt and pepper

D) Pour some EVO Oil in a pan

E) Add the vegetables in the pan with the brinjals in last

F) Keep adding a bit of water and scrap the bottom to get the best flavour

G) Fry until the skins of the vegetables are burnt (20 minutes)

H) Can be eaten on its own or as filling for sandwiches or in a salad

For sandwiches

a) Toast the bread

b) Slice some mozarella cheese (mild) or cheddar cheese (stronger)

c) Add some chicken fillets or beef strips

d) Dish out the roasted vegetables and there you have your sandwich