Aubergines, courgettes, peppers and tomatoes make a marvelous medley when roasted and served drizzled with fragrant olive oil. Shavings of sheep’s milk Pecorino add the perfect finishing touch.
Ingredients:
1 aubergine (eggplant), sliced
2 courgettes (zucchini), sliced
2 red or yellow peppers, seeded and quartered
1 large onion, thickly sliced
2 large carrots, cut into sticks
4 firm plum tomatoes, halved extra virgin olive oil for brushing and sprinkling
45 ml (3 tbsp) chopped fresh parsley
45 ml (3 tbsp) pine nuts, lightly toasted
125 gr (4 oz) piece of Pecorino cheese
salt and ground black pepper
Directions:
Layer the aubergine slices in a colander, sprinkling each layer with a little salt. Leave the aubergine to drain over a sink or plate for about 20 minutes.
Preheat the oven to 220̊C (425̊F - gas: 7). Rinse the aubergine slices thoroughly under cold running water, drain well and pat dry with kitchen paper.
Spread out the aubergine slices, courgettes, peppers, onion, carrots and tomatoes in one or two large roasting pans. Brush the vegetables lightly with olive oil and roast them in the oven for about 20 minutes or until they are lightly browned and the skins on the peppers have begun to blister. Transfer the vegetables to a large serving platter. If you like, peel the peppers. Trickle over any vegetable juices from the pan and season to taste with salt and pepper.
As the roasted vegetables cool, sprinkle them with a little more oil. When the vegetables reach room temperature, mix in the parsley and pine nuts. Using a vegetable peeler, shave the Pecorino and sprinkle the shavings over the vegetables. Serve immediately.
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