This is such a simple one pot dish, which is fantastic for those rushed mid-week suppers, and once it’s in the oven, its more or less leftalone, leaving you to get on with more important things. I usually make a big batch of this, as the vegetables are fab in a pitta bread the following day with some low fat cream cheese…….so it’s a case of 2 birds, 1 stone.
Ingredients
- 1 aubergine, sliced
- 1 red pepper roughly sliced
- 1 courgette, sliced
- 6-8 mushrooms, quartered
- 1 red onion, sliced
- 2 tomatoes, quartered
- 1 tbsp of thyme leaves
- ½ tbsp of chopped rosemary
- ½ can of drained and rinsed chickpeas
- 1 finely sliced deseeded red chilli
- 1 tbsp of balsamic vinegar
- 1 tbsp olive oil
- 2 cloves of garlic
- Salt and pepper
- Chopped mint, basil and flat leaf parsley
- Rocket leaves
- dressing
Dressing
- ½ tbsp of basil pesto
- 1 tbsp of water
- Juice of half a lemon
- Salt and pepper
- ½ tbsp of balsamic vinegar
Method
- Preheat the oven to 200 degrees
- In a roasting tray, place all the chopped vegetables and scatter the fresh herbs on top, the red chilli, the balsamic vinegar and the oil, and season well.
- Chop one of the cloves of garlic finely and add to the mixture and just place the other garlic clove in the mixture still with the skins on.
- Toss the vegetables so that everything is evenly coated.
- Roast in the oven for 20-25 minutes, turning once or twice
- In the meantime for the dressing, whisk all the ingredients together.
- Once the vegatables are cooked, remove from the oven and remove the garlic in its skin.
- Add the chopped herbs and the can of chickpeas and toss well.
- Squeeze the roast garlic out of its skin and mash with a fork. Then add it to the dressing mixture. Whisk well to break up the garlic.
- To serve, place some rocket (or spinach) on a plate, lay the vegetable mixture on top, and drizzle with the roast garlic and pesto dressing.
This is one of my favourite low fat dinners, I’m surprised I haven’t blogged it before now actually. I mostly eat this as a main meal, but works really well as a side to a Sunday roast.
*Tip make sure when chopping the vegetables, to chop them all the same size to ensure they cook evenly.
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