Layered roast summer vegetables

Layered roast summer vegetables

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(8 ratings)

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Cooking time

Prep: 30 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 4

This all-in-one side dish can double up as a veggie main course, perfect for summer

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
240
protein
7g
carbs
12g
fat
18g
saturates
3g
fibre
7g
sugar
11g
salt
0.54g

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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Method

  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.

Recipe from Good Food magazine, July 2009

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Comments

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cassopian's picture
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Followed the recipe and the dish looked great, however found that it was quite bland with little taste, would suggest more seasoning and herbs to give it flavour.

morag4444's picture
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Used white and purple aubergines which looked great with the yellow of the courgette. A bit fiddlely as the slices slipped a little to start with. I used smoked garlic which gave it a lovely taste.

SueChef1's picture
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Combined courgettes with yellow, orange and red peppers - worked well, looks pretty.

SueChef1's picture
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Combined courgettes with yellow, orange and red peppers - worked well, looks pretty.

dorothyd's picture

Tried this after all the good comments. Can only say I was very disappointed, it was surprisingly oily and the aubergine edges were very crispy and tough. A no no from me.

kikilafrog's picture

I thought they were lemons at first then it gave me the ideal to have a few slices of lemon. Yum yum delicious

leo-in-france's picture
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I have made this twice, and not only did it taste great - it looked spectacular.
To get the veg to stand upright, I cut a thin strip off the bottom of the first ring of slices, giving them a flat surface to stand on. The following rings then leaned against them, without falling over.
The bulbs of garlic were enjoyed by the garlic lovers, who squeezed the fragrant paste over the veg. Those who disliked garlic only got the faintest hint.

sobriquet's picture

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.

wjemma's picture
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Looked great. Lovely side dish. Would recommend

smoothiestar's picture
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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.

farzbuen's picture
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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.

alisonfield's picture

Think these are the yellow courgettes maybe?

jeroenhoorn's picture

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

redguide's picture

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?

katyrouth's picture
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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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