Alive and Cooking
 

Roasted Veggie Assortment

Send to a friend send to a friend! print print recipe

Ingredients

¼ Kent pumpkin, seeds removed, sliced in thick wedges
8 vine-ripened tomatoes, halved
3 red capsicum
½ kg button mushrooms
¼ bunch thyme leaves
4 cloves garlic
1 celery heart, roughly chopped
8 small Lebanese eggplant, halved lengthways
3 zucchini, thickly sliced, lengthways
3 large red onions, thinly sliced
1 cup grated cheddar cheese
1 sheet puff pastry
300 ml white wine
Salt and pepper
Extra virgin olive oil

Method

Drizzle the pumpkin with oil, sprinkle with salt and chargrill until golden and soft.

Drizzle the capsicum with oil and roast at 230°C for 30 mins. Turn half way through. Once cooked, cover with cling wrap so that they start sweating. Once moisture is created on cling wrap, discard the skin.

In a deep pan with a good splash of oil, brown the mushrooms with half the thyme leaves and 1 roughly chopped clove of garlic. Pour in the wine, bring to the boil, then cover and simmer for 5 mins. Once simmered, pour into a bowl.

Drizzle the tomatoes with oil, scatter in 1 clove of thinly sliced garlic, sprinkle with salt and pepper and roast at 150°C for an hour. Once cooked, pop half onto a sheet of puff pastry, squash with a fork, scatter over a few mushrooms, cover with cheese, crimp the edges and bake at 240°C for 10 mins.

Drizzle the eggplant with oil and chargrill flesh-side down until soft.

Drizzle the zucchini with oil and chargrill until soft.

Into a bowl, scatter in the onion, pour in the lime juice, 2 roughly chopped garlic cloves, add a sprinkle of salt and pepper, a good glug of oil and the remaining thyme leaves. Massage to release the onion juices, then set aside for an hour.

Place the veg onto platters and serve.

Roasted Veggie Assortment