Roasted Italian Vegetables And Tomatoes - cooking recipe

Ingredients

1 None yellow courgette, sliced into rounds
1 None green courgette, sliced into rounds
1 None aubergine (about 250g)
None None sugar
150 g small shallots, peeled and halved if necessary
150 g red and yellow cherry tomatoes
1 sprig thyme
4 cloves young garlic, peeled and cut in half
1 kg potatoes, peeled and cut into cubes
2 sprigs rosemary, needles coarsely chopped
13 tbsp olive oil
3 tbsp white balsamic vinegar
None None sea salt

Preparation

Sprinkle eggplant with 1 tsp sugar and salt, and set aside. Heat 3 tbsp oil in a large frying pan and cook the potatoes for 10-15 mins until golden brown. Add the rosemary toward the end of the cooking time. Season to taste, remove from the pan and keep warm.
Preheat oven to 450\u00b0F. Pat the zucchini, squash and eggplant dry with paper towels. Heat 4 tbsp oil in a large frying pan and saute with the shallots, until vegetables are tender. Season with pepper and transfer to a shallow roasting pan. Spread the tomatoes on top.
For the sauce, beat the remaining oil and the vinegar with salt, pepper and remaining sugar. Stir in the thyme and garlic and drizzle over the vegetables. Roast the vegetables for 10-15 mins then serve with the potatoes.