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Ingredients


5 Baby Shallots
1 Red Onion
2 Courgettes
2 Yellow Peppers
10 Cherry Tomatoes
1 Handful Asparagus
1 Aubergine
1 Handful Basil
1 Sprig Rosemary
1 Bulb Garlic
25g Butter
Olive Oil, Salt and Pepper
to season



Roasted vegetables are easy to prepare and add a touch of class to any meal. Especially good served on a bed pof cous cous, the veg can also be eaten solo.

1. Chop the aubergine and courgette into largish chunks and toss in a bowl of salt to cover well. Leave the salted veg in a colender for around 45 minutes to drain
2. Chop the shallots, tomatoes, red onion and bulb of garlic in half. The yellow peppers should be cut in half and then into quarters. With the asparagus, chop into 4-5cm long pieces. Place them all in the pan.

3. Wash the salt off the aubergine and courgette and dry thouroughly and place in the pan.

4. Add the rosemary sprig to the pan. Tear the basil by hand and put to one side. Add the butter and roughyl 50ml of olive oil. Season well with salt and pepper and place in an oven at 220 degrees.

5. After about 10-15 minutes cooking, add the basil and return to the oven, tossing every 10 minutes and serve when the edges of the veg are nicely browned.

Tip : Any veg can be used for this really, however, very moist vegetables, such as aubergine and courgette, need to be dried with salt for best results.