It’s worth turning on the oven to make these sweet, tender veg, which are then drizzled with a tangy dressing
Trim and gently scrub 250g of young, slim carrots. Slice them in half lengthways and put them in a roasting tin. Preheat the oven to 180C/gas mark 4. Halve 150g of small aubergines and add them to the carrots. Wipe and trim 250g of courgettes, then cut them in halves or quarters lengthways, depending on their size, then add them to the roasting tin.
Trim and scrub 2 or 3 small beetroot. Cut them into quarters, then mix them with the other vegetables. Add 6 whole, unskinned cloves of garlic to the tin. Pull the needles from a couple of stems of bushy rosemary, chop finely and scatter over the vegetables, pour over 4 tbsp of olive oil, season with salt and black pepper, then toss everything together so the vegetables are glossily coated in oil and seasoning.
Continue reading… It’s worth turning on the oven to make these sweet, tender veg, which are then drizzled with a tangy dressingTrim and gently scrub 250g of young, slim carrots. Slice them in half lengthways and put them in a roasting tin. Preheat the oven to 180C/gas mark 4. Halve 150g of small aubergines and add them to the carrots. Wipe and trim 250g of courgettes, then cut them in halves or quarters lengthways, depending on their size, then add them to the roasting tin.Trim and scrub 2 or 3 small beetroot. Cut them into quarters, then mix them with the other vegetables. Add 6 whole, unskinned cloves of garlic to the tin. Pull the needles from a couple of stems of bushy rosemary, chop finely and scatter over the vegetables, pour over 4 tbsp of olive oil, season with salt and black pepper, then toss everything together so the vegetables are glossily coated in oil and seasoning. Continue reading… Food, Life and style
