This colorful and versatile vegetable medley can be served with many main courses, and is particularly tasty alongside Sun-Dried-Tomato-and-Fennel-Braised Short Ribs.
2 large zucchinis, cut lengthwise then chopped
1 large eggplant, peeled and chopped
1 red bell pepper, seeded and chopped
1 red onion, chopped
5 medium tomatoes, whole
10 cloves garlic, whole
sea salt and pepper
2 tbsp/30 g ghee, melted
1 tbsp/15 ml balsamic vinegar
Preheat oven to 375°F/190°C. Arrange Zucchinis, eggplant, red bell pepper, red onion, tomatoes and garlic on a baking dish in a single layer. Generously salt and pepper the vegetables and toss them with melted ghee. Drizzle with balsamic vinegar. Cook for 25 minutes.