Description
Aubergine, courgettes, peppers, cherry tomatoes – all roasted with honey and fresh herbs. Makes a wonderful lunch or a light meal on a hot day!
Ingredients
Units
Scale
- 4 tablespoons olive oil
- 3 basil leaves (or 1 teaspoon dried basil)
- 2 teaspoons chives, chopped
- 2 teaspoons garlic granules
- 150 g mushrooms, quartered
- 8 cherry tomatoes, quartered
- 1/2 yellow pepper, diced
- 1/2 onion, sliced
- 1/2 courgette, cubed
- 1/2 aubergine, cubed
- 2 teaspoons honey
- 2 ciabattas
- 150 g feta
Instructions
- Preheat the oven to 220°C / fan 200°C / 425°F.
- Mix the olive oil, chives, basil leaves, garlic granules, mushrooms and a pinch of black pepper together in a mixing bowl.
- In a second mixing bowl, mix the honey, onion, yellow pepper, courgette and aubergine together.
- Cook the honey mix and the ciabatta in the oven for 10 minutes.
- Remove the ciabatta and turn the oven to grill (highest heat). Slice the ciabatta in half.
- Add the cherry tomatoes to the mushroom mix and put under the grill with the honey veg mix. Grill both for about 8 minutes.
- Remove everything from the grill and put the ciabatta under to toast.
- Meanwhile tip both veg mixes into a large bowl, crumble in the feta and mix everything together.
- Serve the toasted ciabatta with a bowl of vegetables.
Notes
- Chuck in any bits of leftover veg that you have – this works with most things!
- Leave out the feta for a lower calorie dish – it’s still delicious.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: Per serving
- Calories: 1224.7kcal