Name: Layered roast summer vegetables
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: French
Ingredients: 6 tbsp good-quality olive oil; 4 large courgettes thickly sliced (yellow ones look pretty); 5 ripe plum tomatoes sliced; 2 aubergines sliced; 1 large garlic bulb, kept whole; small bunch rosemary broken into sprigs

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Layered roast summer vegetables

Layered roast summer vegetables

Barney Desmazery

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Serves 4

Easy

Prep: 30 mins

Cook: 1 hr

A star rating of 3.9 out of 5.9 ratingsRate

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This all-in-one side dish can double up as a veggie main
course, perfect for summer

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

6 tbsp good-quality olive oil
4 large courgettes

thickly sliced (yellow ones look pretty)
5 ripe plum tomatoes

sliced
2 aubergines

sliced
1 large garlic

bulb, kept whole
small bunch rosemary

broken into sprigs

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Nutrition: per serving

kcal240
fat18g
saturates3g
carbs12g
sugars11g
fibre7g
protein7g
salt0.54g

low

Method

step 1

Heat oven to 220C/200C fan/gas 7. Drizzle a round ovenproof dish with a little oil; then, starting from the outside, tightly layer alternate slices of the vegetables in concentric circles until you get to the middle – sit the head of garlic here. If you have any vegetables left, tuck them into any gaps around the outside. Stick the sprigs of rosemary among the vegetables, drizzle everything generously with olive oil, then season with salt and pepper.
step 2

Roast everything together, drizzling with more oil occasionally, for 50 mins-1 hr, until the vegetables are soft and lightly charred.
step 3

Remove from the oven and leave to stand for a few mins, then remove the garlic and separate it into cloves for squeezing over the vegetables.

RECIPE TIPS

GRIDDLED COURGETTES WITH MINT

For a really summery lunch dish using straight-from-the-garden veg, mash 1 garlic clove, then stir it into 3 tbsp olive oil and 1 tbsp balsamic vinegar. Griddle 4 thickly sliced courgettes in batches and, as they cook, toss them in the dressing. Once they are all cooked and cooled, lightly toss through a large handful roughly chopped mint leaves, season to taste and serve.

Recipe from Good Food magazine, July 2009

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A star rating of 3.9 out of 5.9 ratings

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