Rainbow Roast Veg | Bunbury Farmers Market

Ingredients

• 2 red capsicums, de-seeded and chopped into slices
• 2 medium brown onions chopped chunky
• 2 small eggplant cut into long ¼’s and sliced into bite sized pieces
• 2 beetroots, topped, bottomed and cut into 6th
• 2 teaspoons freshly chopped garlic
• 1 cup chopped basil (Save 1/3 for garnish)
• 2 tablespoons olive oil
• Splash of balsamic vinegar
• Pepper and salt to taste