Roasted Vegetables with Balsamic Glaze and Mozzarella with Jason's Hill Chenin Blanc

Serves: 4 | Prep Time: 15 minutes | Cook Time: 35–40 minutes

Ingredients:

•           2 red bell peppers, deseeded and cut into chunks

•           1 yellow bell pepper, deseeded and cut into chunks

•           1 large red onion, cut into wedges

•           2 courgettes (zucchini), sliced into thick rounds

•           1 aubergine (eggplant), cut into cubes

•           250 g cherry tomatoes

•           3–4 tablespoons olive oil

•           2 cloves garlic, finely chopped

•           1 teaspoon dried oregano or Italian herbs

•           Salt and freshly ground black pepper, to taste

•           ½ cup balsamic vinegar

•           1–2 teaspoons honey or brown sugar (optional, for sweetness)

•           200 g fresh mozzarella, torn into pieces

•           Fresh basil leaves, for garnish

Preheat the oven:

•           Preheat your oven to 200°C (fan 180°C). Line a large baking tray with baking paper.

•           Prepare the vegetables

•           Place the peppers, onion, courgette, aubergine, and cherry tomatoes into a large bowl. Drizzle with olive oil, add the garlic, oregano, salt, and pepper. Toss well until all the vegetables are evenly coated.

•           Roast the vegetables

•           Spread the vegetables out in a single layer on the prepared baking tray. Roast for 30–35 minutes, turning once halfway through, until the vegetables are tender and lightly caramelised.

•           Make the balsamic glaze

•           While the vegetables are roasting, pour the balsamic vinegar into a small saucepan. Bring to a gentle simmer over medium heat. Reduce for 8–10 minutes until thick and syrupy. Stir in honey or sugar if using. Remove from heat and set aside.

•           Add the mozzarella

•           Remove the roasted vegetables from the oven and scatter the mozzarella pieces over the top. Return to the oven for 5 minutes, just until the mozzarella begins to soften and melt slightly.

•           Finish and serve

•           Drizzle the warm balsamic glaze over the vegetables and mozzarella. Garnish with fresh basil leaves and a final crack of black pepper.

Serving Suggestions:

Serve as a vibrant vegetarian main with crusty bread, or as a side dish alongside grilled chicken, lamb, or fish. It also works beautifully as a warm salad or as a topping for toasted ciabatta.