Gorgeous roasted vegetables never tasted or
looked so good.
Using finger aubergine cut into short lengths,
their skins retain some of their bright purple hue if you only bake them for 20
minutes or so. The addition of red and
green paprika and some slices of courgette, bathed in fresh, extra virgin olive
oil, this is a real treat. To maximise
the flavours just sprinkle a little salt and leave covered to one side for up
to an hour before putting into the oven.
The oven should be pre-heated to 180c and
should take no more than 20 minutes. Add
your feta after this and place back into the oven for 10 minutes with the heat switched
off. As the oven cools the feta will
become soft and the will partially melt with vegetables.
As you put these into the oven, take a cupful of
couscous or bulgur wheat and add warm water and cover for 30 minutes.
Great served with a simple tomato salad. Very ripe tomatoes, chopped up roughly, with
a small pinch of salt, a generous helping of olive oil and two dessert spoons
of good sherry vinegar. Stir and leave
to stand for 20 minutes before serving. For
a little punch, grate an inch stick of ginger into this too.
It sounds delicious, I bet it's nice cold too with a good dressing...or whizzed up a bit into a sauce with pasta...
ReplyDeleteYes, brilliant. Swapping out different herbs also makes a difference, especially later on in the Summer with fresh ginger or harissa for a little heat.
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