Sufra Dayma: Roasted Vegetables in Balsamic Vinegar By Moushira Abdel-Malek Ingredients: - 6 medium tomatoes (thinly sliced) - 3 medium potatoes (peeled) - 3 medium onions (peeled) - 4 medium zucchini (scrubbed) - 1 aubergine (halved and sliced) - 1 of each: green, red, yellow bell pepper (diced) - 2 celery sticks (trimmed) - 1 whole garlic head (separated and peeled) - 1/3 cup finely chopped parsley leaves - 2 tbsp. finely chopped fresh dill - 1/2 cup balsamic vinegar - 3 tbsp. extra virgin olive oil Salt (to taste) + pepper Method: Preheat oven to medium hot of 200 degrees. Cut potatoes and onions into wedges. Cut zucchini in half lengthways, then into 3 cm lengths. Cut celery into 3 cm lengths. Lightly oil baking dish. Mix half the tomato with the rest of vegetables and garlic and season. Place in baking dish. Place remaining tomato over vegetables. Sprinkle with herbs. Drizzle with oil. Bake uncovered for 30-40 minutes, or until vegetables are tender. Remove and immediately pour balsamic vinegar over. Scrape any browned residue in bottom of tray or dish. Serve hot or warm.
