Roasted Vegetables
Description
A quick easy, almost idiot proof dish - this requires minimal
input from the cook and the roasted vegetables and herbs make
your kitchen smell rather nice too.
Serves 4.
Ingredients
- 1 large onion
- 1 red pepper
- 1 courgette
- 1 aubergine
- 1 stick of broccoli
- 100g mushrooms
- 3 cloves of garlic
- 1-2 tsp herbes de Provence
- olive oil
- jar/carton of passata (400g)
Method
- Preheat the oven to 180-200c.
- Chop all of the vegetables into nice bitesize chunks.
- Put it all into a large casserole dish.
- Crush the garlic cloves add them, add the herbs, then drizzle over some olive oil.
- Stir it all up so the vegetables are covered in a mixture of the oil, garlic and herbs.
- Place the covered casserole dish in the oven.
- Leave for 30-45 mins.
- Then remove the dish, pour over the jar of passata (you may not need to pour over all of it)
- Don't bother to stir it, just place the uncovered dish back in the oven for a further 30 mins after which remove the dish give it a bit of a stir and serve.
- Best served with pasta.
Comments
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Audit
Story posted by on 2007-09-02 16:38:21.
