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Olive Oil Roasted Vegetables With Salmon Or Fish Fillets

Olive Oil Roasted Vegetables
The Carousel The Carousel has been verified by Muck Rack's editorial team

Mar 22, 2021

Olive Oil Roasted Vegetables

Serves 4-6

INGREDIENTS

5 fl oz/150 ml olive oil
2 eggplants (aubergines) 3 zucchini (courgette)
2 carrots
6 potatoes
2 red onions
1 green pepper (capsicum)
1 red pepper (capsicum)
4 tomatoes, grated
2 heaped tbs chopped parsley Salt, to taste
Freshly ground black pepper 1 tbs dried oregano

METHOD
1 Preheat the oven at 350°F/180°C. Cut the eggplant into chunks, sprinkle with salt and allow it to sit in a colander for 30 minutes. Rinse and dry well.
2 Place all the prepared vegetables into a large baking dish and pour over the olive oil. Add the parsley, oregano, season with salt and pepper and combine gently. Add 4 fl oz/120 ml water and cover with foil. Bake for about 2 hours.
3 Remove foil and bake for a further 30 minutes or until vegetables are cooked through and golden.

Variations
Olive oil roasted vegetables with salmon or fish fillets
1 Half way through roasting the vegetables you can top with salmon fillets, snapper fillets or other fish that you prefer.
2 Drizzle the fish with a little olive oil and a sprinkling of salt. Continue cooking until the vegetables are tender and fish is cooked through.

everyday-m

Everyday Mediterranean by Mary Valle RRP $35.00 is available from all good bookstores or New Holland Publishers online.

ABOUT THE AUTHOR

By The Carousel The Carousel has been verified by Muck Rack's editorial team

The Carousel is devoted to inspiring you to live your best life - emotionally, physically, and sustainably.

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