Roast vegetables with rosemary salt
A tray of roast aubergine, courgette, pepper and tomato, in which the rosemary salt is the only seasoning alongside the olive oil.
50 min · Serves 4
Ingredients
- 1 aubergine
- 2 courgettes
- 2 red peppers
- 1 red onion
- 250 g cherry tomatoes
- 4 tbsp olive oil
- 1 tbsp sherry vinegar
- 1 1/2 tsp Xalte Rosemary salt
Method
- 1Preheat the oven to 200 °C and cut the aubergine, courgettes, peppers and onion into pieces of about 3 cm.
- 2Spread the vegetables on a large tray in a single layer and toss them with the oil and the Xalte Rosemary salt.
- 3Roast for 20 minutes, stir, add the cherry tomatoes and roast for 15 to 20 minutes more, until tender and golden at the edges.
- 4Drizzle with the sherry vinegar and serve hot or warm.
