This is good for when you have a shedload of vegetables that you are not quite sure what to do with. Feel free to mix and match!
For the marinade:
1 tbs balsamic vinegar
1 tbs olive oil
Scant tsp brown sugar
1 tsp soya sauce
1/2 tsp mustard
2 cloves garlic, crushed
Mix the ingredients in a blender or smoothie maker - the mustard will help it emulsify. Don't add too much sugar (I did, and wished I hadn't). You can substitute balsamic glaze if you have it, although then you'll have to put the garlic in with the rest of the traybake.
3-4 medium potatoes
1 red onion
1 large tomato
1/2 large red pepper
1/2 large courgette
1/2 punnet mushrooms
Large chunk butternut squash
1/2 pack halloumi cheese
Pre-heat the oven to Mark 6 or 200 C. Cut the potatoes into chunks and either parboil or microwave steam for a few minutes. Meanwhile, cut the other vegetables as appropriate and place in a baking tray. Add the part-cooked potatoes, then drizzle with the marinade and stir. Top with the sliced halloumi, and bake for 45 minutes to an hour. Not very photogenic, so here is a random photo of butternut squash!
