Roasted Mediterranean vegetables

Name: Roasted Mediterranean vegetables
Yield: 8
Ingredients: 2 red peppers; 4 courgettes; 2 small red onions; 2 small aubergines; 6 garlic cloves; 100 mL (3 1/2fl oz) olive oil; Salt and freshly ground black pepper

This Mediterranean recipe means roasting the vegetables intensifies the flavours of this dish.

By The GH Kitchen TeamPublished: 10 July 2002

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Food, Ingredient, Vegetable, Produce, Cuisine, Recipe, Flowering plant, Dish, Spice, Breakfast,

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Yields:

Ingredients

2 red peppers
4 courgettes
2 small red onions
2 small aubergines
6 garlic cloves
100 ml (3 1/2fl oz) olive oil
Salt and freshly ground black pepper

Directions

1. Step 1
  Cut two red peppers in half, remove stalk and seeds and cut into thick strips. Cut four courgettes in half and each half into quarters, lengthways. Peel two small red onions and cut into wedges. Cut two small aubergines into pieces the same size as the courgettes. Blanch six cloves of garlic in boiling water for 5min. Put all the vegetables into a sealable container and pour 100ml (3½fl oz) olive oil over. Season with salt and freshly ground black pepper. Seal and keep cold. Lay the vegetables in a single layer on the barbecue rack (you may need to do two batches) and cook for about 5min on each side, depending on the heat of the coals. Remove from the rack when they are slightly charred. Serve hot or cold.
  
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time