Looking through my pictures & recipes (in the hope of getting semi organised with my long neglected blog!!), I found a few that are totally ready but hadn’t been posted yet! So, apologies if you get an avalanche of recipes all of a sudden. I promise I’ll try to do no more than two postings a day until I catch up with myself.
This dish is an absolute winner! It is healthy, it is easy, it is quick, and it is a life saver in large gatherings. Any vegetable you can think of qualifies, the rule is: if you fancy it, then it definitely goes.
Have fun with it and experiment, you can not go wrong believe me!
Below is the variety I used, it changes often depending on what’s available in the market, and to some degree also on what’s available in my fridge & freezer at the time.
300 grs frozen flat green beans
300 grs frozen peas
2 small red peppers halved then quartered then sliced about ½ cm thick (if you want you can use 1 red and 1 yellow, it adds to the colour)
2 medium onions halved then quartered then sliced medium thin
2 aubergines halved then quartered then sliced about ¾ cm thick
4 medium-large zucchinis halved then sliced ½ cm thick at an angle
1 extra large tomato halved and sliced (or 1 can crushed tomatoes)
1 large tbsp tomato paste
2 soup cubes
2 cups hot water
place all vegetables in a large oven tray and mix roughly with your hands
add some olive oil
combine the soup cubes, the hot water and the tomato paste
add to the liquid some olive oil
pour on the vegetables
place in pre-heated 200 centigrade oven on 3rd shelf from the bottom until golden brown and cooked to your liking
P.S. after 20mns get the tray out and mix the vegetables carefully to make sure that all the vegetables get their fair exposure to the heat. If you don’t, the top layer will “bake” nicely and the bottom one will be “steamed”.
Repeat again after 20 more mns
Overall timing in the oven should be around 1 hour in total. If
you like your vegetables on the crispy side, you may have to
reduce the cooking time. Just taste as you go along.