Roasted vegetables

Discussion in 'Five Star Kitchen' started by Zarra, Sep 16, 2007.

  1. Zarra

    Zarra Junior Member

    Jul 25, 2007
    Likes Received:
    Trophy Points:
    Nursery Manager
    Essex in England
    Ratings Received:
    +0 / 0
    It's only 10 am and already Im thinking about food!

    This is a recipe I make about once a week, alhamdilah and it's really lovely.

    What you need:

    3 courgettes

    1 aubergine

    10ish cherry tomatoes

    3 peppers

    garlic bulb

    2 red onions

    Cut the courgettes and aubergines into thick slices, wash pat dry and lay on lay on a plate. Sprinkle with salt and leave for about 30 minutes.

    Cut the rest of the vegetables into thick slices, apart from the tomatoes. The onions are nice cut into quarters and the garlic cloves should be left whole.

    Make a marinade of about 150 ml of olive oil, 4 crushed cloves of garlic, salt and pepper and finely chopped basil.

    Add all of the vegetables to the marinade and leave in the fridge for a couple of hours.

    Once marinated pour all the vegetables, apart from the tomatoes and aubergine onto a deep baking tray and roast on a fairly high heat in the middle of the oven for about 25 minutes. Add the tomatoes and aubergine and continue cooking for another 15 minutes.

    We normally have this with steamed salmon or marinated chicken pieces and it's really lovely.

Share This Page