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…
