ROASTED VEGETABLES
1 aubergine, cut into strips lengthways
2 medium courgettes, cut into 1/2 inch pieces
1 red onion, peeled and sliced
200 g mushrooms, cur into halves
2 cloves garlic, peeled and halved
Olive oil to coat
For the dressing
6 tablespoons olive oil
2 tablespoons red wine vinegar
1 clove garlic, peeled and crushed
Chopped fresh basil and parsley to taste
Salt and pepper
Preheat oven to 220°C/ 425°F/ Gas Mark 7. Arrange the vegetables in a single layer, except the mushrooms, in a roasting tin. Brush with some olive oil. Bake in the oven until they soften and begin to char around the edges. At this point add the mushrooms, brush them with oil, and then bake for a further 10 minutes. Discard the garlic and arrange the rest of the vegetables in a dish. Mix together the ingredients for the dressing and then pour over the vegetables. Leave to marinate for at least 30 minutes.
1 aubergine, cut into strips lengthways
2 medium courgettes, cut into 1/2 inch pieces
1 red onion, peeled and sliced
200 g mushrooms, cur into halves
2 cloves garlic, peeled and halved
Olive oil to coat
For the dressing
6 tablespoons olive oil
2 tablespoons red wine vinegar
1 clove garlic, peeled and crushed
Chopped fresh basil and parsley to taste
Salt and pepper
Preheat oven to 220°C/ 425°F/ Gas Mark 7. Arrange the vegetables in a single layer, except the mushrooms, in a roasting tin. Brush with some olive oil. Bake in the oven until they soften and begin to char around the edges. At this point add the mushrooms, brush them with oil, and then bake for a further 10 minutes. Discard the garlic and arrange the rest of the vegetables in a dish. Mix together the ingredients for the dressing and then pour over the vegetables. Leave to marinate for at least 30 minutes.
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