Roasted Vegetables (Staple # 2)

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.

Roasted Vegetables

(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

Olive oil

Salt & pepper

Dried oregano

  • 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.  🙂