Adding balsamic vinegar to roast vegetables gives them a completely new dimension.
- 150gr baby potatoes
- 1/2 courgette
- 1/2 leek
- 4 cherry tomatoes
- 2 tsp sunflower oil
- 2 tsp balsamic vinegar
- 1 tsp honey
Serves 1 as part of the Budget Challenge
Halve the baby potatoes and steam or cook them until just done.
Cut the courgette and leek into chunks and halve the tomatoes.
Combine the oil, balsamic vinegar and honey and season to taste with salt and pepper.
Toss the marinade with the potatoes, courgette, leek and tomatoes. Place in an ovenproof dish.
Bake for 25-30 minutes on 200°C