Marinated Mediterranean vegetables



Evenly spread sliced courgettes + aubergines + cherry tomatoes + peeled garlic cloves
on a baking tray
Drizzle with extra virgin olive oil + Mediterranean sea salt flakes
Scatter over some sprigs of thyme and/or rosemary


Roast at 190C for about 30 minutes – turn the veg half way through cooking


When cooked through tip in to a sterilized jar adding some extra sprigs of fresh thyme, rosemary & a bay leaf


Top with your finest organic cold pressed olive oil


Leave to cool and then refrigerate



Top tips
-Great served cold on its own or with cured meats, tossed with fresh pasta and makes a delicious topping for bruschetta along with capers and anchovies
-Re-use the leftover oil the vegetables have been marinating in for cooking, salad dressings or a dip for bread
-This method works well with peppers and mushrooms too
-If you make this during the summer, try BBQ-ing your veg instead of roasting for that moreish smoky flavour you just can’t beat

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