Oven Roasted Mediterranean Vegetables |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is almost like a roasted version of rataouille. It is a fantastic and versatile accompaniment to broiled / grilled meat or chicken but equally good stirred through hot pasta or couscous as a chunky sauce. Ingredients:
2 zucchini, sliced thickly on the diagonal |
1 eggplant, cut into 1in chunks |
2 red peppers, deseeded and cut into 1in chunks |
4 small red onions, peeled and cut into wedges |
6 -8 field mushrooms |
12 -16 cherry tomatoes, on the vine if possible |
8 tablespoons olive oil |
4 garlic cloves, crushed |
2 teaspoons herbes de provence or 2 teaspoons dried herbs |
Directions:
1. Preheat the oven to 400°F.
2. Place all of the vegetable into a large ovenproof dish, in one layer.
3. Drizzle over the oil and scatter over the garlic, herbs and some salt and pepper. Toss the vegetables so they are all evenly covered in oil, herbs and garlic.
4. Roast for 35-40 mins or until lightly charred all over.
5. Serve with grilled / broiled meat, fish, chicken or pasta.
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