Roasted Mediterranean Style Pickled Vegetables
Oven Roasted/Pickled Mediterranean Style Vegetables
Oven roasted vegetables have become very popular in recent years. They are easy to prepare and go well with ‘roast’ dinners, at barbecues or with grilled fish. They can be served hot or cold as part of a buffet or as a sandwich filling. They can also be used as a pickle, they can be stored in the fridge for up to a week.
2 courgettes, sliced thickly
1 aubergine/eggplant/brinjal (baingan), cut into 2 inch inch or 5 cm. chunks
2 red/yellow peppers/capsicum/bell peppers (Shimla Mirch), cut into 3-4 inch or 8-10 cm. chunks. You can also add a couple of finger chillies.
4 red onions, peeled and cut into bite sized chunks
A handful of small mushrooms, stalks removed
1/4 cup good quality Olive Oil
1 1/2-2 tsp. rock salt
4 garlic cloves, crushed
Salt to taste
1/2 cup white vinegar
1/2 cup water
2 tsp. pickling spice* mix
Salt and freshly ground black pepper to taste
*Pickling spice can be made by a mixture of; mustard seeds, black peppercorns, whole cloves, coriander seeds, all spice berries, dill seeds, whole mace in equal amounts, a small cinnamon stick, dried ginger, a few dry red chillies. You can buy it ready m
To Roast vegetables:
Preheat the oven to 200˚C/400˚F/Gas Mark 6.
Place all the vegetables in a large bowl.
Scatter crusher garlic and salt all over the vegetables.
Drizzle oil over the vegetables and gently toss them all together, until coated in oil.
Place in a large oven-proof dish or spread out on a aluminium foil covered tray.
Bake in the centre of the oven for 35-40 minutes, until well cooked and looking a little charred all over.
Allow to cool.
Place vinegar, water sugar and pickling spices in a pan and bring to boil. Simmer for 5 minutes.
Place roast vegetables in a bowl or a sterilized jar. Pour hot mixture over the vegetables, gently mix and allow to cool.
Serve fresh or store the jar in a fridge.
Vegetables can be served hot or cold.
Also see Sandwich Selection.