Summer Roast Veg with Balsamic and Honey Dressing

Summer vegies..cant beat them!
another of my brothers favourites...

1. 1

   Roast all veg except parsely. Roast with olive oil for 25 min on 160 degrees or until each vegie is slightly caramalised then take out of oven and rest.
   Cut each piece of beetroot in half again and place into a bowl. Add honey, balsamic vinegar and the roasting olive oil with all the vegetable juices. Mix until deep red in colour. Adjust the sauce so it is quite sharp.
   Plate up warm roasted vegetables layering the parsely sprigs between each layer.
   Scatter beetroot over the vegetables and drizzle the dressing around and ontop.
   Eat the vegetables while sipping on a cold glass of white wine!
   Delicious..please try it!