Grilled vegetables with Apicreta honey


Preheat your oven to 200 ° C.

Roast the vegetables: Grate a large pan with the garlic. Place the eggplant, zucchini, carrots, potatoes and onion in the pan (the peppers will come in after half an hour, but if you want them very soft you will put them from the beginning). Add the bay leaf, cumin, thyme, salt, pepper and olive oil and mix well. Bake for 30 minutes, add the peppers, stir and continue cooking for another 15 minutes.

Make the balsamic sauce: Mix well in a jar, the vinegar and honey and pour over the vegetables. Stir and continue cooking for 15 minutes or until the sauce thickens. The time it will take depends on the size of the pan and how cramped the vegetables will be.


1 clove of garlic cut in half

1 medium sliced ​​eggplant

3 sliced ​​zucchini

1 sliced ​​red sweet pepper

1 sliced ​​green sweet pepper

2 sliced ​​carrots

1/2 kg baby potatoes cut in half or regular potatoes in cubes

1 chopped onion

2 bay leaves

1 teaspoon cumin

2 teaspoons thyme Salt and pepper preferably

4 tablespoons olive oil For the balsamic


 1/4 cup balsamic vinegar

3 tablespoons Apicreta honey