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