Italian Roasted Veggies in Oil
Delicious Italian roasted veggies in oil extend your veggie supply—perfectly preserved with simple ingredients! Try it now.
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Ingredients
- 4 cups vegetables of your choice (we used red capsicum, zucchini, and eggplant)
- 2 parts olive oil
- 1 part vinegar (e.g. balsamic, white, apple cider, or red wine)
- Salt
- pepper
- Fresh herbs of your choice (e.g. rosemary, parsley, basil, thyme, sage)
- Flavour enhancers (e.g. garlic, chilli flakes, lemon zest, dried chillies)
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