Roast all the vegetables scattered with garlic and 2 tablespoons of olive oil, Celtic salt and pepper at 200 °C. It will take around half an hour. You can add more olive oil if they start to dry out. I turn them every 10 minutes.
Once they are cooked place in a bowl. Pour balsamic vinegar and basil on top and serve. You can add goat or sheep fetta for extra protein.
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