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Roasted vegetables in balsamic vinegar??

Hi, at my one session of SW that I went to one of the girls was talking about doing roasted vegetables (peppers, courgettes, tomatoes etc) in balsamic vinegar instaed of olive oil. Has anybody tried this? We love roasted vegetables but never have much success using frylight instead of olive oil so would like a substitute that would be syn free.

Any tips would be great!

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Silver Member
I eat roasted veg a few times a week. I just spritz them with Frylight and turn and re-spray regularly. I love balsamic vinegar, and do splash this over them sometimes, but I find that roasting kinda hides the flavour, so would love to hear if there's a method of retaining the lush flavour of the vinegar?

Do you knwo there are different varieties of Frylight? Maybe you'd like others, better?
To retain the flavour you need to use plenty of Balsamic, and I also stir and fry light them every 10mins or so. They're gorgeous, hot or cold.
I roast veggies using frylight, re-spray a couple of times during cooking, then sprinkle on balsamic once served. Scrummy

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