Last night we made the roast vegetable dish recommended by Rosa, of El Corte Ingles, and it was delicious. (See article below “A real Spanish salad.”)
A large roasting tray was chosen and into it went a couple of purple and white striped aubergines, a large courgette, a red pepper, a green pepper and four fat tomatoes. The very tiniest bit of oil was spread across the bottom of the tray first to stop sticking.
A visit to the front garden produced fresh sage, rosemary and another herb that looks a bit like chives but is something else – must get it identified (see picture). These were chopped finely and scattered over and among the vegetables. The pan was put into the oven, uncovered, and roasted for about 45 minutes. About 20 minutes from the end a handful of button mushrooms was added.
The pan was removed from the oven and allowed to cool. Then the skin easily peeled off from the peppers and tomatoes. The flesh was scooped out from the aubergines and courgette. Everything was sliced and mixed together with a splodge of olive oil.
The vegetables were served with some home-made cheese quiche.
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©Phillip Bruce
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