Roasted Vegetables

 

Roasted Vegetables

Ingredients:

• 1 aubergine (cut into lengthwise strips)
• 2 medium courgettes (cut into 1/2 inch pieces)
• 1 red onion (peeled and sliced)
• 200 g mushrooms (cut in halves)
• 2 cloves garlic (peeled and halved)
• Olive oil (for coating)

For the Dressing:

• 6 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic (peeled and crushed)
• Chopped fresh basil and parsley (to taste)
• Salt and pepper

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Instructions:

1. Preheat the oven to 220°C (425°F) or Gas Mark 7.
2. Arrange the aubergine, courgettes, and red onion in a single layer in a roasting tin.
3. Brush the vegetables with olive oil.
4. Bake for 20 minutes or until softened and slightly charred.
5. Add the mushrooms to the roasting tin, brush them with olive oil, and bake for an additional 10 minutes.
6. Remove and discard the garlic cloves.
7. Transfer the roasted vegetables to a serving dish.
8. In a bowl, mix the dressing ingredients (olive oil, red wine vinegar, crushed garlic, basil, parsley, salt, and pepper).
9. Pour the dressing over the vegetables and let them marinate for at least 30 minutes before serving.