This is a lovely, rustic simple dish to cook. Simply chop everything up and chuck it in the oven!
I use left overs from the vegetable rack which is great as we hate waste food in our house, so feel free to add vegetables that you like to this mix or omit the the ones you don’t like!
It is delicious served with roasted, grilled or barbecued meats, halloumi or in pasta hot or cold! We always end with too much and its great for lunches the next day! If you are trying to sneak more veggies into your kids, then by all means you can blitz the vegetables once cooked and cooler and use them as a pasta sauce or for pizzas! No one will know apart from you!
Serves 4-6 as a side dish
Ingredients:
1 aubergine
2 medium courgettes
2 peppers, deseeded
2 celery sticks
2 onions (I used one white and one red for colour)
4-6 chestnut mushrooms
6-8 garlic cloves, peeled
2-3tbsp olive oil
1tbsp mixed herbs
1tsp salt
1tsp pepper
1tbsp sweet paprika (optional, I like the smokiness)
1tsp sweetener/sugar (to reduce the metal taste of the tinned tomatoes)
200g cherry tomatoes
2 tins of chopped tomatoes
Handful each of fresh parsley and basil
1/2 lemon juice (optional)
Method:
Preheat oven to 200’c.
Roughly chop the aubergine, courgettes, celery sticks, onions and mushrooms to all roughly the same size, this helps them cook evenly. Chunky, bite sized pieces are best and not to fine.
Roughly slice the garlic and add to all the vegetables, olive oil, garlic, mixed herbs, salt, pepper, and paprika to a large roasting tray, toss and spread out to a even layer.
Roast in the oven for 30 minutes, until they start to brown. When nearly cooked, add the tinned tomatoes, cherry tomatoes and sugar, gentle stir and cook for a further 10-15 minutes.
Remove from oven and add fresh herbs and lemon juice snd stir gently. Check seasoning and serve. I served mine with lamb steaks.
This can be frozen if you do not want to eat all of it and will keep in the fridge for 4-5 days.
Emmi's Kitchen 