Place chopped veggies and rosemary into baking tray and cover generously with Moro Frutal Extra Virgin Olive Oil and Moro Fig Vincotto.
Season with salt and pepper and cook at 150 degrees for 2 hours, turning veggies half way through.
The trick here is to cook the vegetables slow and low, allowing them to gently marinate and caramelise in the gorgeous Fig Vincotto.
Thanks to Lucy Giardina @littlebirdie.bleu for this great recipe. For more inspiration visit: Instagram @littlebirdie.bleu