Summer Vegetable Tray Bake
Serves: 6
Time: 35 minutes
Ingredients –
1 eggplant, cut into bite-sized chunks
1 fennel bulb, cut into bite-sized chunks
2 zucchini, thinly sliced on a diagonal
1 red capsicum, cut into bite-sized chunks
1 red onion, cut into thin wedges
3 tbsp cooking oil
1 tsp sea salt
200g cherry tomatoes
1 cup rocket leaves
1⁄4 preserved lemon, flesh and rind finely chopped
100g feta, crumbled
1⁄4 cup pine nuts, toasted
2 tbsp extra virgin olive oil
Method –
Preheat the oven to 200°C.
Place the eggplant, fennel, zucchini, capsicum and red onion on a large baking tray and toss with the cooking oil and salt. Bake for 20–25 minutes.
Add the cherry tomatoes to the baking tray, turn the oven to the grill function and cook for a further 5–8 minutes. Remove the vegetables from the oven and let them cool slightly.
This is good served on the tray. Top the vegetables with the rocket, preserved lemon, feta and pine nuts, and olive oil on top. Gently toss everything together.
Leftovers will keep in an airtight container in the fridge for up to 3 days.
Swaps: Change up the vegetables depending on what’s in season. You can replace the feta with smashed olives, capers or sun-dried tomatoes.
Tip: Pine nuts are tasty but expensive. Delicious, cost effective alternatives include almonds, pumpkin seeds and sunflower seeds.
Delicious with: Brown Rice, Chilli, Corn + Avocado (page 92 in Two Raw Sisters More Salad cookbook) and chicken or seafood.
Furniture & tableware: Freedom
Salad recipe: Two Raw Sisters More Salad
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