New Summer Recipes – Lemon and Olive Scented Mediterranean Vegetables
Preparation 15-20 minutes
Cooking time 30-45 mins
Book: Gloriously Good Food
Mediterranean vegetables can be cooked in many ways. However, I find that oven roasting or chargrilling are two of the nicest ways to cook them, as the vegetables roast, blacken and sweeten as they cook.
- 1 aubergine
- 2 courgettes
- 4-5 vine tomatoes
- 4 cloves of garlic –skin on
- 1 red chilli – deseeded and finely chopped
- Juice of ½ lemon
- 2 tbsp olive oil
- Salt and freshly ground black pepper
Cut the vegetables into large chunks and place in an ovenproof dish. There is no need to deseed the tomatoes or peel the vegetables. The tomatoes can also be left on the vine for presentation.
Add the garlic and chilli and mix thoroughly. When garlic is roasted, it develops an intensely sweet flavour. To eat, simply squeeze the garlic out of its skin.
Sprinkle the lemon juice and olive oil over the vegetables.
Season and cook in the oven at 180C Circotherm /200°C/gas mark 6 for 30-45 minutes until the vegetables are softened, blackened and cooked.