Traditionally cooked in the hob but I find by roasting the veg in the oven it’s easier to get more delicious caramelised flavour. Delicious hot or cold, as a side, folded through pasta or topped with goats cheese.
Serves 4 as a side
INGREDIENTS
2 aubergine - chopped into 2 cm squares
2-3 peppers - roughly chopped
6 baby courgettes - chopped into 3cm pieces
2 red onions - sliced into wedges
4-5 tablespoons olive oil
3 cloves garlic
1 can tomatoes
1 teaspoon sea salt
1/2 teaspoons ground black pepper
Basil to serve
METHOD
Preheat the oven to 210 degrees (conventional) 190 degrees (fan)
Add all of the veg to a large roasting tin. Drizzle with oil, add garlic and season. Mix so that everything is coated. Roast in the oven for 30-35 minutes. Remove from the oven and stir through the tomatoes. Cook in the oven for another 15-20 minutes. Finish with fresh basil.
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