When I think back to some of the jobs I have had, there are a few dishes that always reappear even though they may not be bang on trend. There was a period in the 90s when I was living in Notting Hill and working at the Vanderbilt racquet club, when I would make tray after tray of roasted vegetables for the ladies who lunch. Often, in the evenings, especially at this time of the year, I would wander down to the Greek food shops on Moscow road to buy more of the vegetables in question to cook for me and the (not yet) husband.
A meal would often consist of roasted vegetables, pickled chillies, mixed olives, good Feta cheese and pitta breads. It is still a big favourite of mine to this day. I miss those days and the neighbourhood around Bayswater, so I like to recreate this dish to keep the memories alive. I suppose that for me , food & recipes are like a diary of my life, a well eaten journal.
Admittedly, I do happen to love vegetables, but even if you think you do not, please give these a try. They are just as good as an accompaniment to meat or fish. Also good with crumbled Feta, goat’s cheese or pan fried Halloumi. I like a bit of Encona hot chilli sauce with papaya on the side, it has a good sour tang to it!
Roasted Mediterranean vegetables
The flavours of summer packed into roasted Mediterranean vegetables which make the perfect side dish.
- 1 aubergine chopped into medium sized chunks
- 2 red peppers chopped into medium sized chunks
- 2 courgettes chopped into medium sized chunks
- 2 red onions chopped into medium sized chunks
- 1 fennel chopped into medium sized chunks
- 1 tbsp rosemary chopped
- 5 tbsp olive oil
- 1/2 bunch basil torn
- 2 tbsp balsamic vinegar
- 6 mushrooms (optional) cut into quarters
- Pre-heat oven too 200 degrees
Place the chopped vegetables into a bowl and coat with a good slug of olive oil, the dried rosemary and salt and pepper
Line a large flat baking tray with baking parchment, this is so the veg roast and do not stick to the tray.
- Transfer the vegetables to the baking tray and bake in the oven for 30/40 minutes turning once about half way through cooking time until the are charred around the edges
- When cool, scatter the basil over the vegetables and a splash of balsamic vinegar. Serve with ciabatta or any other rustic bread