These summer vegetables are a win-win. With a drizzle of the freshest extra-virgin olive oil and a well-aged balsamic, it’s about as close to the flavours of Italy as you can get.
Why char fresh lettuce?
Charring romaine adds a lovely smoky flavour to this dish. Alternatively, serve vegetables spooned into fresh radicchio leaves for another interesting twist. Radicchio has a subtle bitterness that blends well with the sweetness of the roasted vegetables.
Versatility plus!
Summer roasted vegetables are so versatile: you can serve on toasted slices of crusty sourdough bread with goat cheese and avocado, or serve on a bed of whipped feta cheese with olives. The possibilities are endless!