Recipe Details

Roasted Mediterranean vegetables

Summary

Hearty and easy meal

Ingredients

• 2 medium onions
• 1 big courgette
• 1 aubergine
• 2 or 3 cloves of garlic
• Mediterranean herbs
• Red wine
• Olive oil
• Salt and pepper
• Balsamic vinegar
• Corn on the cob
• 4 or 5 potatoes

Method

Chop the onions finely and set about one third aside. Heat the oven to about 220 degrees c and chop the aubergine and courgette into thin strips of about 4 centimetres long. Throw in any appropriate herbs such as oregano, mixed herbs, fresh parsley that sort of thing. Put the onions, aubergine and courgette into the oven for about 40 minutes. Put the remainder in the oil to saute over a medium heat. When the onions are golden pour in about 4 tablespoons of balsamic vinegar. Let the onions caramelise and throw some herbs in with a pinch of salt and pepper. Add a glass or so of red wine and some vegetable stock. Let this reduce to a nice, thick gravy. Meanwhile, boil up the corn cobs and the potatoes. Mash the potatoes up, pour butter all over the corn and serve. Pour the vegetables on top and then add the gravy. Mmm.