1 hour, 45 minutes
1 large eggplant, sliced into ½cm-thick rounds
½ cup olive oil
1 sweet Palermo capsicum, chopped in 3–4cm pieces
2 capsicums (red and/or yellow), cored and chopped in 3–4cm pieces
3 courgettes, sliced in 1cm-thick rounds
2–3 cloves garlic, chopped
grated zest of 1 lemon
1 tbsp chopped rosemary and thyme leaves
1–2 tsp chopped oregano and marjoram leaves (optional)
50g creamy feta or soft goat's cheese (optional*)
te Pa 2020 Sauvignon Blanc
This recipe is out of my vegetable cookbook, Vegful.
Slow roasting really intensifies the flavour of these vegetables. From this you can make so many different dishes, from topping bruschetta bases to tossing through pasta, as the filling for a tart, or even a hearty vegetable lasagne. Or simply serve as a fantastic vegetable side. A batch of this in the fridge means endless possibilities for scrumptious vegetarian meals over a few days!
Preheat oven to 160°C. Line a large oven tray with baking paper.
Layer eggplant on lined oven tray and drizzle with 2 tbsp of the olive oil, season with salt and pepper. Top with capsicum and courgette and drizzle with another 2 tbsp of the olive oil, season with salt and pepper. Roast for about 1 hour, 45 minutes to 2 hours, or until vegetables are very soft and starting to caramelise a little. Spoon roasted vegetables into a bowl.
Heat remaining ¼ cup olive oil in a small pot on low heat. Add garlic, lemon zest and herbs and sizzle for 1 minute or so before taking off the heat and drizzling over the vegetables.
Dot feta/goat's cheese over roast vegetables (if using).
*To make this recipe dairy free and vegan, omit feta or use cashew feta.