The other day I harvested the last of my summer veg from the huerto. What to do with them? Well, how about baking them in the oven?
Paul's Baked Mediterranean Vegetables
Ingredients
The vegetables are flexible. I used what I had:
1 green courgette
1 mis-shapen yellow courgette
3 green tomatoes
1 medium aubergine
assorted red and green peppers
1 onion
1 whole garlic
salt and pepper
oregano
Method
Preheat oven to 180C.
Line a baking tray with oven paper and oil sparingly.
Prepare the veg according to taste.
I left the onion whole after peeling.
I quartered the aubergine and cut the courgettes into chunks.
I halved the tomatoes.
I distributed the individual whole garlic cloves randomly throughout the baking tray.
Sprinkle over salt and pepper to taste.
Turn the veg pieces to coat them with the oil.
When the oven has reached 180C place tray in the centre of the oven.
Bake for around 20 minutes or until the veg has turned golden brown.
Remove, place veg in a serving dish and sprinkle over oregano.
Accompaniment
A glass of rosado or a light tinto , eg tempranillo.
© Paul Whitelock
Tags: Mediterranean, vegetable, baked, oven, courgette, aubergine, tomato, onion, garlic, peppers, pepper, salt, orégano, rosado, tinto, tempranillo