Spanish Roasted Vegetables
From Cherrill 13 years ago
- 1 hour to make
- Serves 4
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... shopping list
- 2 large cloves roughly chopped garlic - more if you're a garlic fiend shopping list
- 2 medium red onions, roughly cut into chunks shopping list
- I large aubergine (eggplant), diced shopping list
- 4 courgettes, unpeeled and sliced chunkily shopping list
- button mushrooms - as many as you think looks right shopping list
- One bulb fennel, roughly chopped shopping list
- One red bell pepper (capsicum) deseeded and cut into chunks shopping list
- One green bell pepper, prepared the same way shopping list
- Either 3 or 4 tomatoes, sliced - or cherry tomatoes instead shopping list
- salt and pepper shopping list
- balsamic vinegar (optional - only if you like it!) shopping list
- fresh parsley (optional) shopping list
How to make it
- Prepare all the veg and mix all - except the tomatoes - in a baking tray
- Add the olive oil and coat the veg- this is where you may want to add that extra oil
- Bake in a moderate oven for 30 minutes, turning them over a few
- times to make sure they're all still coated with some of the oil
- Add the tomatoes, seasoning and balsamic vinegar (if you want to) and cook another 10-15 minutes
- If using parsley, add just before serving
People Who Like This Dish 3
- Kingswood Nowhere, Us
- notyourmomma South St. Petersburg, FL
- goblue434 Anniston, AL
- Cherrill Pizarra, Spain
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments