Name: Roasted Vegetables
Cuisine: South Africa
Ingredients: 1 yellow pepper, halved, seeded and quartered; 4 baby marrow, cut in 1cm chunks; 1 clove garlic, crushed; 60 ml balsamic vinegar; 1 aubergine, cut lengthwise in 1cm slices; 1 red pepper, halved, seeded and quartered; 4 medium tomatoes, halved or vine-ripened tomatoes; 125 ml olive oil; 1 red onion, sliced in thick slices; 10 ml basil pesto

Preparation info

Difficulty
Easy

Appears in

Braai the Beloved Country

By Jean Nel

Published 2014

About

Thread smaller types of vegetables on skewers. Otherwise be big and bold with the vegetables you roast on the fire.

Ingredients

1 red pepper, halved, seeded and quartered
1 yellow pepper, halved, seeded and quartered
1 aubergine, cut lengthwise in 1cm

Method

Braai the vegetables on direct, medium heat. It should not take longer than 15 minutes. Remember to cut the vegetables in chunks as you don’t want them to fall through the braai grid. These beautiful veggies call for some basil pesto or fresh basil. Add some lettuce leaves and fresh herbs for a salad.

Make salad dressing in a screw-top jar and shake. Braai vegetables on a heated, oiled