Much like my recipe for garlic butter, I was very hesitant to share this idea for roasted vegetables. Not only are they something that I suspect many people make without giving much thought to, this isn’t exactly a seasonal dish. But roasting is a great way to liven up hothouse-grown peppers and we eat these every week without fail. I promised to share our staples; roasted mediterranean vegetables are most certainly that.
I tend to make a big batch of them and have them as a side to grilled chicken (will share this “recipe” soon too) or a Friday night steak. The leftovers are piled in sandwiches, stirred through pasta, tossed with lentils or spooned over my breakfast scrambled eggs. The latter being a great way to get in some veg first thing in the morning.
(serves 4 as a side or two with leftovers for lunch/breakfast/whatever)
1 large aubergine, chopped into 2cm chunks
2 red peppers, chopped roughly
1 yellow pepper, chopped roughly
1 big red onion, chopped roughly
1 bulb of fennel, chopped roughly
Salt & pepper
- Sprinkle the aubergine with salt and set aside for 20 mins. Using a tea towel, squeeze as much moisture as possible out of the chunks. Scatter onto a baking tray (don’t have them all piled up on one another) add a sprinkling of pepper and oregano then drizzle lightly with olive oil. Toss immediately.
- Add the onion, peppers, and fennel to a seperate baking tray (or two if they are looking too crowded). Season with salt and pepper, sprinkle over a little oregano and, again, drizzle with just enough olive oil to coat the veg.
- Roast in a 200 oC oven for 30 – 45 minutes, tossing occasionally. The aubergine is roasted on a seperate tray as it can be a little temperamental. The veg is ready when soft and the edges are slightly caramelised.
- Good hot, warm or cold.