Roasted vegetables
Prep time less than 30 mins
Cook time less than 30 mins
Serves 8 as part of a sharing platter, or 4-6 as side dish
Dietary Vegetarian
From Mary Berry Cooks
Enjoy these vegetables as part of a sharing platter of nibbles, or serve as a side dish with meat or fish. Each serving provides 110kcal, 2g protein, 7g carbohydrate (of which 6g sugars), 7.5g fat (of which 1g saturates), 5g fibre and 0.4g salt.
Method
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Heat the oven to 220C/425F/Gas 7 (200C fan).
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Cut the courgette and aubergine into 5mm/¼ in slices. Cut the peppers in 5mm/¼in strips. Place all the vegetables in a roasting tin with the garlic and drizzle with oil. Season well with salt and pepper.
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Roast the vegetables for 20 minutes, then add the drained artichoke hearts. Toss everything together and return to the oven for a further 5-10 minutes, or until hot. Remove from the oven and leave to cool.
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When cool, toss the vegetables with balsamic vinegar and serve.
Ingredients
- 1 courgette
- 1 small aubergine
- 3 red peppers
- 2 red onions, thickly sliced
- 3 garlic cloves, crushed
- 2 tbsp olive oil
- salt and pepper
- 200g/7oz char-grilled artichoke hearts, in oil, drained
- 2 tsp balsamic vinegar
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