Roasted vegetable saladby Vic Mitchell
|Preperation time: 15 mins
Cooking time: 25 mins
|1 red onion, peeled and cut into wedges;
1 small aubergine, cut into chunks;
1 red pepper, deseeded and cut into chunks;
1 large courgette, trimmed and cut into chunks;
3 cloves garlic, unpeeled;
2 tbsp olive oil;
100g feta, cut into cubes;
115g black olives;
2tbsp fresh basil, chopped.
|Arrange the red onion, aubergine, red pepper,
courgette and garlic cloves in a single layer in a large roasting
tin. Drizzle with the olive oil and season. Roast for about 25
minutes at 200c/gas6 until soft and look slightly browned.
Transfer the vegetables to a large plate and scatter over the feta cheese and olives, then sprinkle over the chopped basil.
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