Sunday night supper and I was feeling rather lazy, but fancied a little bit of comfort food after a busy weekend, so these roast veggies were just thing. Full of flavour and dead easy to prepare. You can vary the vegetables and quantities to what you have available and when roasted together the flavours really develop into something quite special.
Roast Mediterranean veggies with sesame mustard and lemon dressing
Difficulty: easy Serving: 4
2 aubergines halved lengthways and sliced
2 courgettes sliced
2 peppers cut into strips
3 red onions quartered
5 sprigs Rosemary
1 lemon quartered
2tbsp olive oil plus extra for roasting
1tbsp red wine vinegar
2tbsp sesame seeds toasted in a dry pan
salt and pepper
Preheat oven to 200oC.
Make the dressing by mixing the mustard, oil and vinegar together and set aside. Place all the vegetables on a large roasting dish and drizzle over a good slug of olive oil, season with salt pepper and add the rosemary and lemon then place on the top shelf in the oven and roast for 45-50 minutes until the vegetables are cooked and starting to caramelise. Remove from the oven and pour over the dressing and sprinkle with the sesame seeds and serve with crisp ciabatta bread to mop up the juices.