LAYERED ROAST SUMMER VEGETABLES

Layered roast summer vegetables image

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

Provided by Barney Desmazery

Categories Dinner, Lunch, Main course, Side dish, Vegetable

Time 1h30m

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 240 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.54 milligram of sodium