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Roasted Vegetables with Rosemary & Oregano

Roasted Vegetables with Rosemary & Oregano

Ingredients:

  • 1 aubergine, cut in large chunks
  • 1 tbsp salt
  • 1 red pepper, cut in strips
  • 1 green pepper, cut in strips
  • 1 onion, cut in thick slices
  • 100 gms of small mushrooms
  • 225 gms of plum tomatoes
  • 5 tbsp olive oil
  • 2 ½ tsp thyme
  • 4 tsp rosemary
  • Sea salt and freshly ground pepper to taste

Method:

  • Arrange the aubergine chunks on a plate and sprinkle them with salt. Leave for 30 min.
  • Squeeze the aubergine to remove as much liquid as possible. Rinse off the salt.
  • Preheat the oven to 200 degrees C/ 400 degrees F
  • Arrange all the vegetables including the aubergine on a roasting tray and drizzle with olive oil
  • Season the veggies with the herbs and mix well. Bake for 20 to 25 min.
  • Turn the vegetables over and bake for another 15 min or until they are tender and browned.
  • Serve hot with some garlic bread.