Pan Roasted Vegetables with French Bread and Balsamic Vinegar

This dish too can be made in advance.

Serves 4

~Ingredients

30 ml extra virgin olive oil
200 gm mushrooms (stems trimmed off)
200 gm zucchini (cut in half and sliced thick)
100 gm red onions (cut into wedges)
150 gm bell peppers (cut into 1" triangles)
20 gm garlic (finely chopped)
20 fresh thyme (roughly chopped)
1 tsp sea salt
30 ml balsamic vinegar
1 crusty French loaf

~Method

Heat a thick-bottomed pan and sauté the cut vegetables with a single drop of oil till they are lightly caramelised.

Add the chopped garlic, thyme and salt and cook for another minute.

Glaze the pan with the balsamic vinegar and cook till it is absorbed.

Cut the bread into thick slices and press it under a sandwich grill or toast it in the oven.

Place the vegetables on a plate and drizzle the olive oil over it.

Serve warm with the French bread.