difficulty---/



FOOD---Vegetables

Ingredients* : Serves 6-8

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  • 1 aubergine, halved, sliced 1cm thickness, soak in water for 5 minutes and drained
  • 1 sweet poteto, peeled, halved, sliced 1cm thickness, soak in water for 5 minutes and drained
  • 2 any colour of peppers, cut into chunks
  • 6 shallots, peeled and halved
  • 1 carrot, peeled and sliced
  • 1 cauliflower, trimmed and broken into florets
  • 100g green (french) beans, trimmed
  • 2 courgettes, sliced 1cm thickness
  • 1 canned artichokes, drained and halved
  • 15 any kind of olives, drained
  • 2 cloves garlic, sliced
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  • 4 tbsp olive oil
  • 3 bay leaves
  • 1 tbsp oregano
  • salt & freshly ground black peppercorns
*Try kabocha squash and butter squash.
Preheat the oven to 210P220C, gas mark 7.

Instructions

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  • Place a baking sheet on the oven tray, spread the all vegetables.
  • Sprinkle the olive oil, bay leaves, oregano, salt and pepper and dress well.
  • Grill for 20 minutes or until the vegetables are tender.
instructions image
Leftover can be marinated with lemon juice and keep in the fridge for a few days.

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This recipe was first published on mizueandco.com in Oct. 2006.