The weather has been difficult–either too cold or too wet–for local growers the last couple of months, reducing the availability of seasonal vegetables.
Looking for something to cook a couple of nights ago I found some courgettes and peppers from a trip to the supermarket and remembered a recipe inspired by Delia Smith and featured in my cookbook, Delicious Dishes for Diabetics.
Delia calls it Roast Ratatouille and includes cherry tomatoes and aubergines [eggplant]–but a simpler version is worth a go, I thought….
It was a tasty and healthy supper–served it on a bed of quinoa with a yogurt sauce.
for four
3 courgettes
3 red peppers
3 sweet/red onions–quartered
2 garlic cloves–chopped
2 tablespoons olive oil
salt and pepper
set the oven to 240C/460F
- cut up the vegetables in largish chunks.
- Put them in a bowl, add the oil and sprinkle over the garlic.
- Turn everything over carefully to coat the vegetables with the oil.
- Line a shallow oven tray with foil.
- Brush the foil with olive oil.
- Empty the bowl onto the tray and spread the vegetables evenly over it.
- Put the tray on the top level of the oven.
- Roast for 20minutes or until the vegetables are nicely charred–(not burnt!)
Robin Ellis 
I do this on the grill…so yummy and healthy. Just before taking the veggies off the grill, I throwing small cherry tomatoes and that adds a pop of color and just a touch of sweetness. Am hungry just thinking about it@
I do this on the grill…it is so yummy and healthy. At the very end of the process, right before taking the veggies off, I throw a handful of cherry tomatoes in until they are heated. They add a pop of color and sweetness.
Far too hot to turn the oven on here unfortunately. 28C earlier.
Looks savory. But where is the beef for a Memorial weekend ?
Robin, I must say, that looks like a winner! Always interesting about your life in France, including weather, people, places… adds a nice touch to the delicious recipes.
Once agian your recipes do not fail me. Very simple but oh so tasty and healthy. I made peppered tuna with this and it was terrific. Cool and wet Oregon weather prevented us from BBQing this weekend but this was a quick and delectible substitute. Thanks for showcasing other cooks’ recipes but can’t wait for your next cookbook.