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Layered roast summer vegetables

Layered roast summer vegetables

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal240
fat18g
saturates3g
carbs12g
sugars11g
fibre7g
protein7g
low insalt0.54g
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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

Method

  • STEP 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.

  • STEP 2

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

  • STEP 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 TIPS
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.

Recipe from Good Food magazine, July 2009

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A star rating of 4.3 out of 5.8 ratings
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