Layered roast summer vegetables

Recipe uploaded by

Barney Desmazery

4 ratings

Recipe by Barney Desmazery

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1. Heat oven to 220C/200C fan/gas 7. Drizzle a round ovenproof dish with a little oil; then, starting from the outside, tightly layer alternate slices of the vegetables in concentric circles until you get to the middle - sit the head of garlic here. If you have any vegetables left, tuck them into any gaps around the outside. Stick the sprigs of rosemary among the vegetables, drizzle everything generously with olive oil, then season with salt and pepper.
2. Roast everything together, drizzling with more oil occasionally, for 50 mins-1 hr, until the vegetables are soft and lightly charred.
3. Remove from the oven and leave to stand for a few mins, then remove the garlic and separate it into cloves for squeezing over the vegetables.

GRIDDLED COURGETTES WITH MINT

For a really summery lunch dish using straight-from-the-garden veg, mash 1 garlic clove, then stir it into 3 tbsp olive oil and 1 tbsp balsamic vinegar. Griddle 4 thickly sliced courgettes in batches and, as they cook, toss them in the dressing. Once they are all cooked and cooled, lightly toss through a large handful roughly chopped mint leaves, season to taste and serve.

PER SERVING

240 kcalories, protein 7g, carbohydrate 12g, fat 18 g, saturated fat 3g, fibre 7g, salt 0.54 g

Latest comments and suggestions

• katyrouth

  19 June 2009

  katyrouth rated and commented on this recipe

  

  Cooked this as a veggie main course, using 1 aubergine/2 courgettes/4 tomatoes for 2 people. Really yummy with plenty of crusty bread (especially the roasted garlic!), but I did find the tomatoes had just turned to liquid after an hour's cooking.

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• redguide

  04 July 2009

  redguide commented on this recipe

  I'd love to try this. what about if you seeded the tomatoes first and my other thought is [or question really] if you leave the garlic whole and dont even cut the top off does it still add flavour to the dish? Also if you wanted to eat the garlic pulp wouldnt it be easier to get at if you had cut the top off first?

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• jeroen

  05 July 2009

  jeroen commented on this recipe

  I think I see slices of lemon in the picture, but lemon is not mentioned in the recipe. Where is the mistake?

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• ALF

  05 July 2009

  ALF commented on this recipe

  Think these are the yellow courgettes maybe?

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• Gwen

  07 July 2009

  Gwen rated and commented on this recipe

  

  I used this as a side dish to the Moroccan lamb with apricots, almonds & mint. It looked fantastic, tasted wonderful and was very easy and fun to make. Highly recommended.

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• Smoothiestar

  22 August 2009

  Smoothiestar rated and commented on this recipe

  

  This was very tasty and looks wonderful in the picture.But the downfall is the silly pattern our slices just kept falling over and as it says easy it should be an easy pattern to follow.

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• wjemma

  22 August 2009

  wjemma rated and commented on this recipe

  

  Looked great. Lovely side dish. Would recommend

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• Alison

  29 September 2009

  Alison commented on this recipe

  Have now cooked this several times and received great feedback every time. For a novice cook (such as me!) it's fairly simple but the prep seems to take ages (especially trying to get all the slices even thickness) and, as said above, trying to keep the slices standing up is quite frustrating! Last time I did it, I used two smaller dishes so it was easier to keep hold of everything to stop it falling over.

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Ingredients

• 6 tbsp good-quality olive oil
• 4 large courgettes , thickly sliced (yellow ones look pretty)
• 5 ripe plum tomatoes , sliced
• 2 aubergines , sliced
• 1 large garlic bulb, kept whole
• small bunch rosemary , broken into sprigs

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 30 mins

Cook 1 hr

Vegetarian

Ingredients

• 6 tbsp good-quality olive oil
• 4 large courgettes , thickly sliced (yellow ones look pretty)
• 5 ripe plum tomatoes , sliced
• 2 aubergines , sliced
• 1 large garlic bulb, kept whole
• small bunch rosemary , broken into sprigs

PER SERVING

240 kcalories, protein 7g, carbohydrate 12g, fat 18 g, saturated fat 3g, fibre 7g, salt 0.54 g

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