Balsamic Vegetable Bake ( Recipes )

Enjoy a Balsamic Vegetable Bake. Add some lean meat, chicken or fish, and stir through 1 cup of cous cous for a complete meal! Or have as a cold roast salad.

Ingredients: (serve 6)
  • 2 baby thinly sliced eggplant with skin (200 grams)
  • 4 baby zucchini, cut into strips (200 grams)
  • ½ large cubed red capsicum (150 grams)
  • ½ large cubed yellow capsicum (150 grams)
  • 1 medium red onion cut into wedges (100 grams)
  • 1 tablespoon balsamic vinegar (20 ml)
  • 2 chopped cloves garlic (6 grams)
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped parsley
  • Salt and pepper to taste
Balsamic Vegetable Bake


  1. Mix prepared eggplant, zucchini, red capsicum, yellow capsicum, onion, balsamic vinegar and garlic together.
  2. Place on a baking tray.
  3. Cover with foil and bake in 220 C° oven for 15 minutes, stirring a couple of times.
  4. Remove foil and bake for another 5 minutes.
  5. Remove and stir in basil and parsley.
  6. Reserve a little basil to garnish the top.

Adapted from Optifast recipe ideas

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