Prep 10 mins
Cook 1 hr
My thirteen year old daughter Nadia loves to cook this meal, so easy and tasty. You can add garlic to this while cooking. This is delicious either hot or cold, even nicer the next day, on its own with some fresh bread or with a plate of rice or pasta. Enjoy!
- 8 ounces aubergines
- 1 lb courgette
- 2 red bell peppers
- 2 green bell peppers
- 8 ounces tomatoes
- 5 tablespoons olive oil
- salt and black pepper
- Cut the aubergine and courgette into chunks (with skins).
- Deseed and chop the peppers.
- Quarter the tomatoes.
- Put all the vegetables into a roasting tin and sprinkle with the salt, black pepper and olive oil and mix well.
- Roast in the oven on gas mark 6/200°C (400°F) for about 45-60 minutes, turn once or twice during cooking.
This was heavenly used as a topping for pizza! I made one quantity and it was enough for two large pizzas. I cooked it as instructed, allowed it to cool, then placed it on pizza bases that had been spread with pizza sauce, added sliced spanish olives then cooked them for 25 mins. I didnt use pizza cheese, just sprinkled grated parmesan over when they came out of the oven. Yummy!
These are great. They have been sitting in my cookbook for months and I am kicking myself for forgetting about them. Actually we were invited out last Friday night for dinner at friends and she served these. They were great and since I am on an Atkins type diet was so excited that I could eat them. Well I made them tonight and it was so easy and tastes great. I used 3 different color peppers as well so it was really pretty when i served it. Also someone recommended that I put them in a bag immediately after taking them out of the oven. I tasted one before the bag and then after. I liked the bag effect. It kind of steamed the vegetables. These will now be a regular on my menu. Thanks.
I hate to say that I found this somewhat bland. It was very easy to put together, but somewhat lacking in flavor.