mediterranean cuisine
the recipes
 
roasted vegetable salad
Ingredients - Serves 2 Method

1 medium sized aubergine
3 courgettes
3 bell peppers, cored and seeded
1 large onion
2 garlic cloves
Sea salt and freshly ground pepper
100ml Grappolini Paneolio Extra Virgin Olive Oil

Dice the aubergine, the courgettes and peppers into
1-inch cubes and put in an ovenproof dish. Slice the onion lengthways, crush the garlic cloves and add to the diced vegetables.

Add the extra virgin olive oil and season.

Roast the vegetables in a hot oven at 220C until brown and slightly crispy. Serve warm or cold.
To ensure that the vegetables are thoroughly roasted, turn them occasionally. But be careful when stirring to avoid mashing them. This salad can be served as a light vegetarian dish with loads of crusty bread to soak up the juices or as an accompaniment to any meat or fish dish.