Mediterranean Roasted Vegetables Aubergine
Mediterranean Roasted Vegetables Aubergine. Put the red onion, courgette, aubergine and pepper in a roasting tin. Before you start preparing the vegetables, preheat the oven to 200c/180c fan/gas mark 6.
Before you start preparing the vegetables, preheat the oven to 200c/180c fan/gas mark 6. Heat the oven to 200c/180c fan/gas 6. Place tray in oven with the squash.
This Means I’m Always Looking For New Ways To Use Them.
Place all the vegetables into a bowl and mix well together with the sprigs of thyme, seasoning and enough olive oil to coat them. Put the red onion, courgette, aubergine and pepper in a roasting tin. Place tray in oven with the squash.
Though I Also Love Adding Fennel, Green Beans And Sometimes Even Potato.
Toss in a generous slug of olive oil, salt and pepper and mix. This is a summer recipe and so i’d suggest using mediterranean vegetables like red onion courgette, aubergine, peppers and tomatoes. Put all the chunks into a large bowl.
Makes A Perfect Weeknight Dinner Or To Entertain Guests!
Cut the aubergine, courgettes and peppers into chunks and place in a heavy roasting tin. Preheat the oven to 425°f (220°c), and lightly oil a large roasting pan or ceramic baking dish. Add the goo, spring onion greens and sliced fennel to a pan and heat.
Put In The Oven To Roast For 30 Mins, Until Softened And Starting To Brown At The Edges.
1/2 small to medium aubergine (around 75 g once top & tailed) 1/2 large orange or red pepper/capsicum (around 75 g once desseded) 1/4 medium to large. Cut off the top of the aubergine, half it lengthways and score the flesh. Pour over 2 tsp goo and a pinch of sea salt.
Wedge The Onions And Add To Tin.
Layer the vegetables (zucchini, summer squash, tomatoes and eggplant ), in an alternating pattern in the baking dish, over the sauteed veggies. Before you start preparing the vegetables, preheat the oven to 200c/180c fan/gas mark 6. Mix together the olive oil, mixed herbs and garlic, season well and stir into the vegetables.
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