Baked Vegetables with Lemon & Rosemary
Introduction
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.
Serves: 6
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
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.