Layered roast summer vegetables

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

Recipe uploaded by

Barney Desmazery

8 ratings 4

Recipe by Barney Desmazery

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Tested

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 30 mins

Cook 1 hr

Vegetarian

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.
Roast everything together, drizzling with more oil occasionally, for 50 mins-1 hr, until the vegetables are soft and lightly charred.
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, sugar 11g, salt 0.54 g

Recipe from Good Food magazine, July 2009.

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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Leonora

20 October 2010

Leonora rated and commented on this recipe

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.

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kikilafrog

24 June 2011

kikilafrog commented on this recipe

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

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Frenchie

03 August 2011

Frenchie commented on this recipe

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.

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Messy cook

20 November 2011

Messy cook rated and commented on this recipe

Combined courgettes with yellow, orange and red peppers - worked well, looks pretty.

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Messy cook

20 November 2011

Messy cook commented on this recipe

Combined courgettes with yellow, orange and red peppers - worked well, looks pretty.

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Morag4444

25 May 2012

Morag4444 rated and commented on this recipe

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.

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cassopian

16 September 2012

cassopian rated and commented on this recipe

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.

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