SLOW-ROASTED EGGPLANT, CAPSICUM & COURGETTE WITH LEMON, GARLIC & HERB OIL

Slow roasting really intensifies the flavor of these vegetables. From this you can make so many different dishes from topping bruschetta to tossing through pasta or as the filling for a tart, or even a hearty vegetable lasagna, 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.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 160°C. Line a large oven tray with baking paper.

Step 2

Layer eggplant on lined oven tray and drizzle with 2 tablespoons of the olive oil, season with salt and pepper. Top with capsicum and courgette and drizzle with another 2 tablespoons 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.

Step 3

Heat remaining /4 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/goats cheese over roast vegetables (if using.)