Posts Tagged ‘roasted vegetables’

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!)

Read Full Post »