Roast vegetables

October 26, 2007

It’s been a while since I posted a recipe here, but the roasted veggies I put together the other day were so good they needed to be shared. As usual, the recipe is more of a guideline – if you don’t like aubergines, use something else. If you think onions or pineapples might work, bung them in. See what happens. Experiment.

Anyway, my way of cooking went something like this. It fed three pretty heartily, and would doubtless suffice for four. Preheat the oven to 375F / 190C. Chop up half an aubergine, a courgette, a red pepper and half a pound / 100g of mushrooms. Take a teacup and pour in olive oil – I generally go about 1/3 of the way up, but you might want more or less. Add some balsamic vinegar, maybe half as much again, and any herbs you like the look of. (I used some crushed ginger, thyme, oregano and chilli powder). Spread the veggies on some aluminium foil on a baking tray, then drizzle the garnish over the top. Cook for about 15 minutes then shoogle them around. Once they’re back in the oven, start boiling some water for pasta – my preference is penne for this, but whatever you have handy is good. Cook the pasta according to the instructions, ideally so that it’ll be ready 15 minutes after the veggies went back in the oven, because that’s when they should come out. Put the veggies on top of the pasta and devour.

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