Tuesday 24 April 2018

Marinated Mediterranean Vegetables

These are a really versatile commodity to have in the fridge. I love to mix them into lettuce leaves, pile them high on top of crisp, toasted bread or stir them into cooked pasta with some basil pesto for a delicious summer salad.

1 red pepper

1 green pepper

1 yellow pepper

1 aubergine

1 courgette

2 red onions

5oz/150g cherry tomatoes

1 bulb garlic

Sea salt and cracked black pepper

3 sprigs thyme

6fl oz/175ml olive oil

1 Pre-heat the oven to 180 C/350 F/Gas Mark 4. Cut the vegetables into large chunks and slices -- you should try to cut them all at varying angles. You can leave the cherry tomatoes whole.

2 Peel the garlic cloves and leave them whole also, then mix all the vegetables and garlic cloves together in a large bowl. Season with a little salt and pepper.

3 Break the thyme sprigs into the vegetables, then drizzle two tablespoons of the olive oil over the top. Divide the vegetables between two trays or on to one large tray and pop into the oven.

4 Cook for approximately 40 minutes until the vegetables are completely softened. Allow the vegetables to cool down and then place in a large bowl or kilner jar.

5 When they are completely cold, pour the oil in on top of the vegetables and store until required. This mixture will last for up to five days in the fridge.

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