Roasted Summer Vegetables

Serves 4
Preparation time 15 minutes
Cooking time 45–50 minutes

Ingredients:

1 red pepper, cored, deseeded and thickly sliced
1 yellow pepper, cored, deseeded and thickly sliced
1 aubergine, cut into chunks
2 yellow or green courgettes, cut into chunks
1 red onion, cut into wedges
6 garlic cloves
150 g (5 oz) yellow and red baby plum tomatoes
2 tablespoons extra virgin rapeseed or olive oil
4–5 thyme sprigs
150 g (5 oz) hazelnuts
125 g (4 oz) rocket leaves
2 tablespoons raspberry or balsamic vinegar
salt and pepper
handful of mustard cress, to garnish (optional)

Roasted Summer vegetables

Toss all the vegetables, except the tomatoes, in a large bowl with the oil. Season with a little salt and pepper and add the thyme. Tip into a large roasting tin and place in a preheated oven, 190°C (375°F), Gas Mark 5, for 40–45 minutes or until the vegetables are tender. Add the tomatoes and return to the oven for a further 5 minutes or until the tomatoes are just softened and beginning to burst.

Meanwhile, tip the hazelnuts into a small roasting tin and place in the oven for about 10–12 minutes or until golden and the skin is peeling away. Leave to cool, then remove the excess skin and crush lightly.

Toss the rocket leaves gently with the mixed, roasted vegetables and heap on to large plates. Scatter over the crushed hazelnuts and drizzle with the vinegar. Scatter over the mustard cress, if using, and serve immediately,

For roasted vegetable pasta sauce, roast the vegetables as above, then tip into a large saucepan with the rest of the vegetables, 500 ml (17 fl oz) passata and 150 ml (¼ pint) vegetable stock. Bring to the boil, then reduce the heat and simmer gently for 20 minutes. Remove from the heat and use a hand-held blender to blend until smooth. Season with salt and pepper, to taste, and serve with bowls of hot pasta. Alternatively, stir in an extra 250 ml (8 fl oz) vegetable stock to make soup

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