Roasted Vegetables, Mediterranean Style
Oven Roasted Mediterranean Style Vegetables
Sharda Prasad
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.
Ingredients
Vegetables:
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
To Roast
1/4 cup good quality Olive Oil
1 1/2-2 tsp. rock salt
4 garlic cloves, crushed
Salt to taste
Black pepper to taste
The dressing
2 tbsp. Balsamic vinegar
2 tsp. sugar adjust to taste)
1 tbsp. pickling spices
Salt as required
Instructions
Prepare vegetables; wash, top and tail and slice, as required.
Heat the oven to 180-200C fan/gas oven 6.
Place all prepared vegetables in a bowl.
Season with salt and pepper.
Add crushed or grated garlic.
Drizzle the oil on top, then mix gently to coat each vegetable.
Transfer to a roasting tin/plate and spread out evenly.
Roast for about 40 minutes. check earlier, in 25-30 minutes and turn over.
Once ready, transfer to a bowl.
Place all dressing ingredient in a small pan, bring to a quick boil, turn heat off and stir.
Once cool, pour over the vegetables and gently mix, without braking the vegetables.
They are now ready to eat as they are, on their own, on a rustic bread, or with pasta or on a toast.
They will last in the fridge for up to 1 week.
