Bring out the natural sweetness in roasted vegies with a drizzle of balsamic glaze.

Prep Time : 0:10 | Cook Time : 0:45 | Total Time : 0:55 | Serving : 10 person.

Ingredients

• 10 roma tomatoes, halved lengthways

• 1 teaspoon white sugar

• 5 red onions, peeled, quartered

• 1 whole garlic bulb, halved crossways

• 1 fresh rosemary sprig, leaves picked

• 2 tablespoons olive oil

• 200g Swiss brown mushrooms, trimmed

• 1/ 60ml ( 4 cup) balsamic glaze

• Shaved parmesan, to serve

Method

• Step 1

  Preheat oven to 180°C. Place the tomato, cut-side up, in a large heavy-based roasting pan. Sprinkle with the sugar. Add the onion and garlic, cut-side up, to the pan. Season. Sprinkle with the rosemary leaves and drizzle over the oil. Roast for 30 minutes.

• Step 2

  Add the mushroom, stem-side up, to the roasting pan. Season. Drizzle the balsamic glaze over the vegetables and roast for a further 15 minutes. Sprinkle vegetables with parmesan.