A big tray of these vegetables and a good salad, plus a bowl of olives, a bottle of wine and cheese and fruit to finish, is all you need for an easy, casual and memorable late summer meal.
Ingredients
—1.2 kg (about 2½ lb) floury potatoes such as agria 3 medium red onions 1 large eggplant (aubergine) 2 large red or yellow peppers (bell peppers / capsicums) 2 large fennel bulbs 10 large cherry tomatoes, or 2-3 medium acid-free tomatoes, halved Rind of 1 lemon taken off in strips, plus 2-3 Tbsp lemon juice 75ml (5 Tbsp) extra virgin olive oil 1½ tsp flaky sea salt, or salt to taste Freshly ground black pepper to taste 4 sprigs rosemary
Method
—1 Preheat oven to 200°C (400°F).
Peel potatoes and cut into fat fingers. Peel onions and cut into quarters. Put vegetables in a large shallow roasting tin lined with baking (parchment) paper (alternately, use two medium-sized tins). Cut eggplant into large chunks and add to tin. Halve peppers, remove cores and seeds and cut into large chunks. Trim fennel bulbs, cut in half then into thick wedges and add to tray along with tomatoes and lemon rind. Position tomatoes and eggplant chunks around the edges of the tin.
2 Pour the lemon juice over everything, drizzle with oil, sprinkle with salt, grind on pepper and add rosemary.
3 Cook for about 1¼ hours, turning once or twice, or until everything is tender and crisped on top. Serve hot.
I have been making this vege tray-bake a lot through summer. You can use any mix of veges, whatever you have to hand, as I love Kumara I always add one (or two depending or not if on special). I have fresh thyme and marjoram growing outside my kitchen door also a small rosemary bush. My husband finally put in a herb garden that is easy to reach.( I wonder why I did not insist on it years ago). I have never used so many herbs before! I usually put two or three sprigs of rosemary on the base, then a sprinkle of marjoram and thyme, I love thyme with potatoes. I cover tray with foil for about 30mins to allow them to steam a little, then remove it. Oh yes! and as you say Julie lots of oil!! Last time I used up some last drops of my peanut oil and just a little sesame with the olive oil, then about 30mins before they are ready I have been placing fish fillets on top, I usually use Monk or Hake, they hold firm and are lovely and moist. Cover with foil depending on thickness of fish. I also whizz up some breadcrumbs and herbs and a little homemade mayo, and spread this over the fish, Absolutely deeeevine!!!
Thanks for that Joan. That all sounds very delicious indeed!
Cheers