Experience the vibrant and wholesome Roasted Vegetable Medley, a delightful mix of seasoned and roasted vegetables, bringing a symphony of flavours and colours to your table, suitable for a healthy and nutritious side or main dish.
Cook Time: 50 min Prep Time: 15 min Total Time: 65 min
Preparation1. Preheat the oven to 230°C, arranging oven racks at the two lowest levels.
2. Peel away the papery skin from the garlic as much as possible and wrap the head loosely in aluminium foil. Bake for 30 minutes or until very soft. Let cool slightly.
3. Meanwhile, lightly oil 2 baking sheets. Arrange tomatoes, eggplant slices, courgettes, squashes, onions, and bell peppers on the prepared sheets. Roast for 20 minutes, turning once, until just tender and browned. Let cool slightly. Reduce oven temperature to 180°C.
4. Separate garlic cloves and squeeze the soft pulp into a large heavy saucepan or Dutch oven. Slip skins from the tomatoes and peppers. Slice all the vegetables into pieces and add to the garlic. Stir in basil, olive oil, thyme, oregano, bay leaves, salt, and pepper. Cover and bake, stirring occasionally, for 30 minutes, or until heated through and thickened. Remove bay leaves. Taste and adjust seasonings, and serve hot or at room temperature.Ingredients* 1 large head garlic
* 12 ripe plum tomatoes, cored, halved, and seeded
* 1 eggplant (1-1¼ lbs.), sliced lengthwise into ½-inch-thick pieces
* 2 small courgettes, halved lengthwise
* 2 small summer squashes, halved lengthwise
* 1 Spanish onion, sliced into ½-inch-thick rings
* 1 large red bell pepper, halved lengthwise and seeded
* 1 large yellow bell pepper, halved lengthwise and seeded
* ¼ cup chopped fresh basil
* 2 Tbsp. olive oil, preferably extra-virgin
* 1 Tbsp. chopped fresh thyme
* 1 tsp. dried oregano
* 2 bay leaves
* ½ tsp. salt
* ¼ tsp. freshly ground black pepper
Experience the vibrant and wholesome Roasted Vegetable Medley, a delightful mix of seasoned and roasted vegetables, bringing a symphony of flavours and colours to your table, suitable for a healthy and nutritious side or main dish.
| Cook Time: | 50 min |
| Prep Time: | 15 min |
| Total Time: | 65 min |
Preparation
1. Preheat the oven to 230°C, arranging oven racks at the two lowest levels.
2. Peel away the papery skin from the garlic as much as possible and wrap the head loosely in aluminium foil. Bake for 30 minutes or until very soft. Let cool slightly.
3. Meanwhile, lightly oil 2 baking sheets. Arrange tomatoes, eggplant slices, courgettes, squashes, onions, and bell peppers on the prepared sheets. Roast for 20 minutes, turning once, until just tender and browned. Let cool slightly. Reduce oven temperature to 180°C.
4. Separate garlic cloves and squeeze the soft pulp into a large heavy saucepan or Dutch oven. Slip skins from the tomatoes and peppers. Slice all the vegetables into pieces and add to the garlic. Stir in basil, olive oil, thyme, oregano, bay leaves, salt, and pepper. Cover and bake, stirring occasionally, for 30 minutes, or until heated through and thickened. Remove bay leaves. Taste and adjust seasonings, and serve hot or at room temperature.
2. Peel away the papery skin from the garlic as much as possible and wrap the head loosely in aluminium foil. Bake for 30 minutes or until very soft. Let cool slightly.
3. Meanwhile, lightly oil 2 baking sheets. Arrange tomatoes, eggplant slices, courgettes, squashes, onions, and bell peppers on the prepared sheets. Roast for 20 minutes, turning once, until just tender and browned. Let cool slightly. Reduce oven temperature to 180°C.
4. Separate garlic cloves and squeeze the soft pulp into a large heavy saucepan or Dutch oven. Slip skins from the tomatoes and peppers. Slice all the vegetables into pieces and add to the garlic. Stir in basil, olive oil, thyme, oregano, bay leaves, salt, and pepper. Cover and bake, stirring occasionally, for 30 minutes, or until heated through and thickened. Remove bay leaves. Taste and adjust seasonings, and serve hot or at room temperature.
Ingredients
* 1 large head garlic
* 12 ripe plum tomatoes, cored, halved, and seeded
* 1 eggplant (1-1¼ lbs.), sliced lengthwise into ½-inch-thick pieces
* 2 small courgettes, halved lengthwise
* 2 small summer squashes, halved lengthwise
* 1 Spanish onion, sliced into ½-inch-thick rings
* 1 large red bell pepper, halved lengthwise and seeded
* 1 large yellow bell pepper, halved lengthwise and seeded
* ¼ cup chopped fresh basil
* 2 Tbsp. olive oil, preferably extra-virgin
* 1 Tbsp. chopped fresh thyme
* 1 tsp. dried oregano
* 2 bay leaves
* ½ tsp. salt
* ¼ tsp. freshly ground black pepper
* 12 ripe plum tomatoes, cored, halved, and seeded
* 1 eggplant (1-1¼ lbs.), sliced lengthwise into ½-inch-thick pieces
* 2 small courgettes, halved lengthwise
* 2 small summer squashes, halved lengthwise
* 1 Spanish onion, sliced into ½-inch-thick rings
* 1 large red bell pepper, halved lengthwise and seeded
* 1 large yellow bell pepper, halved lengthwise and seeded
* ¼ cup chopped fresh basil
* 2 Tbsp. olive oil, preferably extra-virgin
* 1 Tbsp. chopped fresh thyme
* 1 tsp. dried oregano
* 2 bay leaves
* ½ tsp. salt
* ¼ tsp. freshly ground black pepper
Servings: Roasted Vegetable Medley
6 (5 cups)
Nutritional Information (Per Serving):
- Calories: 113
- Fat: 5g
- Cholesterol: 0mg
- Carbohydrates: 16g
- Protein: 3g
- Sodium: 208mg
FAQs:
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Can I use different vegetables? Absolutely, feel free to incorporate vegetables of your preference.
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Can this dish be made ahead of time? Yes, you can roast the vegetables ahead and reheat them before serving.
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Can I use dried herbs instead of fresh ones? Yes, but reduce the quantity as dried herbs are more concentrated.
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Can I freeze the leftover? Yes, ensure it’s stored in an airtight container.
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Is it necessary to peel the vegetables? It’s optional, depending on your preference and the type of vegetable used.
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