Roasted mediterranean vegetables with a secret ingredient
One of my favourite dishes in the Summer is based on a Delia Smith Roasted Vegetable and Cous Cous Salad but I have my own take on it.
This is a much simplified version, and the roasted vegetable mixture can be used in a variety of ways, served with cous cous, stirred through cooked pasta eaten both hot or cold, served with fresh salmon fillet, grilled chicken breast, goats cheese, and even feta cheese. It can be also used as an alternative to mince in a lasagne, making it a vegetarian option too. Endless options really! Once cooked, the vegetable mix will keep in the fridge for 4 days, and can be eaten cold, or warmed through in the microwave.
Here is the recipe for the basic roasted vegetable mixture.
1 large aubergine
1 red pepper de-seeded and cut into 1 inch (2.5 cm) squares
1 yellow pepper de-seeded and cut into 1 inch (2.5 cm) squares
2 courgettes sliced
500g cherry tomatoes kept whole
1 red onion cut into 1 inch (2.5 cm) squares
Large glug of olive oil
3 cloves garlic peeled and thinly sliced
Bunch of fresh basil
WHAT TO DO:
Preheat the oven to gas mark 9, 475°F (240°C).
Now arrange the aubergine, courgettes, tomatoes, peppers, and onion in the roasting tin, sprinkle with the sliced garlic, and a large glug of olive oil, toss everything around in the oil to get a good coating and season with salt and pepper. Place the tin on the highest shelf of the oven for 35-45 minutes or until the vegetables are toasted brown at the edges. When the vegetables are done, remove them from the oven and stir in the magic ingredient … Olive and Tomato Sacla Sauce, followed by some shredded basil.
This basic vegetable mixture is now ready to use in the ways I have suggested, served with some mixed salad leaves, or even simply just eaten by themselves with some warm crusty rustic bread!
I love to simplify recipes, and add my own take on them … do you?