Spanish Roasted Vegetables |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Cherrill's Roasted Veg. Accompanies any meat, poultry or fish dish and is good hot or cold. Ingredients:
4 tablespoons olive oil - plus a bit more, just in case... |
2 large cloves roughly chopped garlic - more if you're a garlic fiend |
2 medium red onions, roughly cut into chunks |
i large aubergine (eggplant), diced |
4 courgettes, unpeeled and sliced chunkily |
button mushrooms - as many as you think looks right |
one bulb fennel, roughly chopped |
one red bell pepper (capsicum) deseeded and cut into chunks |
one green bell pepper, prepared the same way |
either 3 or 4 tomatoes, sliced - or cherry tomatoes instead |
salt and pepper |
balsamic vinegar (optional - only if you like it!) |
fresh parsley (optional) |
Directions:
1. Prepare all the veg and mix all - except the tomatoes - in a baking tray
2. Add the olive oil and coat the veg- this is where you may want to add that extra oil
3. Bake in a moderate oven for 30 minutes, turning them over a few
4. times to make sure they're all still coated with some of the oil
5. Add the tomatoes, seasoning and balsamic vinegar (if you want to) and cook another 10-15 minutes
6. If using parsley, add just before serving
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