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

Name: SLOW-ROASTED EGGPLANT, CAPSICUM & COURGETTE WITH LEMON, GARLIC & HERB OIL
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Cuisine: Mediterranean
Ingredients: 1 large eggplant, thinly sliced into 0.5cm thick rounds; 1/2 cup olive oil; 1 sweet Palermo capsicum, chopped into 3-4cm pieces; 2 capsicums (red and/or yellow), cored and chopped into 3-4cm pieces; 3 courgettes, sliced into 1cm-thick rounds; 2-3 cloves garlic; zest of 1 lemon; 1 tablespoon chopped rosemary and thyme leaves; 1-2 teaspoons chopped oregano and marjoram leaves (optional); 50g creamy feta or soft goats; cheese (optional)

3 steps

Prep:15minCook:1h 45min

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.

Updated at: Wed, 16 Aug 2023 20:29:05 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

4 servings

1eggplant

large, thinly sliced into 0.5cm thick rounds

½ cupolive oil

1sweet Palermo capsicum

chopped into 3-4cm pieces

2capsicums

red and/or yellow, cored and chopped into 3-4cm pieces

3courgettes

sliced into 1cm-thick rounds

2cloves garlic

1zest of lemon

1 tablespoonrosemary

chopped

thyme leaves

1 teaspoonsoregano

chopped, optional

marjoram leaves

50gfeta

creamy, or soft goats

cheese

optional

Instructions

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.)