Roasted Vegetable Agrodolce

According to my fellow blogger, agrodolce is Italian for sweet and sour. Seeing as she is a multi-linguist and I am barely a mono-, who am I to question?


Preparation time: 15 minutes
Cooking time: 25 minutes
Skill level: Easy
Serves: 4


  • aubergine – cut into strips lengthways
  • large courgette – cut into strips lengthways
  • red pepper – cut into strips
  • 4 spring onions – cut in half lengthways
  • mint – good handful – chopped
  • parsley – good handful – chopped
  • garlic – 3 cloves – finely sliced
  • red wine vinegar – 4tbsp
  • olive oil – 4tbsp for dressing plus a good slug for roasting
  • sugar – 1½ tbsp
  • s & p

Place the chopped vegetables in a roasting tin, pour over a generous amount of olive oil, mix together and place in a pre-heated oven (200C, gas mark 6) for 20-25 minutes until cooked and browned.


Meanwhile heat the oil and gently fry the garlic until lighly browned. Add the sugar and vinegar, heat until the sugar has dissolved and season.

Pour dressing over the vegetables and scatter with the mint and parsley.

Serve with a chunk of warm focaccia.

Verdict: Not bad at all. The vinegar is fairly sharp and needs to be balanced out with generous amounts of mint and parsley. The focaccia (or other good bread) is definitely a good idea as it great for soaking up the sauce.

Drink: Water, water, water.

Entertainment: As someone at our local sorting office seems to be stealing every bleeding DVD sent by LoveFilm, we were limited to the 4½ channels available on terrestrial TV. Best of a bad lot was a moderately enjoyable piece of Nicolas Cage twaddle called ‘The Family Man’ in which he plays a rich but unhappy investment broker transported to an alternative life where he is a poor but happy ‘family man’. In the end he is returned to his old life where it seemed he was destined to be rich AND happy. Moral: You can have your cake and eat it. We had roasted vegetable agrodolce.

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