Yield: 4 servings
|3 tablespoons||Olive Oil|
|2 \N||Garlic Cloves|
|2 \N||Red Onions|
|1 \N||Red Pepper|
|1 \N||Yellow Pepper|
|8 ounces||Cherry Tomatoes|
|4 \N||Rosemary Sprigs|
|4 tablespoons||Red Wine|
Preparation: 15 Minutes Cooking: 1 Hour Freezing: Not Suitable Nutritional Information per Serving: 183 calories 4g fibre (high) 13g carbohydrate (medium) 12g fat (high) 2g saturated fat (medium) 4g protein (medium) 0.06g salt (low) no added sugar
Cut the aubergine into chunks, half the garlic cloves, cut the red onions into 6 wedges, thickly slice the courgettes (zucchini for the Americans reading this), deseed and roughly slice the red and yellow peppers.
1. Preheat the oven to 200C/400F/Gas 6. Place th aubergine in a roasting
tin. Drizzle over 2 tablespoons of the oil and sprinkle lightly with
salt. Roast for 30 minutes until softened and golden.
2. Meanwhile, place the garlic, onions, courgettes (zucchini), peppers and tomatoes in a large roasting tin, drizzle over the remaining oil
and season lightly. Cover with foil and roast for 30 minutes.
3. Remove the foil and add the aubergines, rosemary and red wine. Turn the vegetables and return to the oven for a further 30 minutes until
golden. Serve with crusty bread.
Submitted By KAZ LANGRIDGE On 08-18-95