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    Summer Roast Veg.

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    Summer Roast Veg.

    An easy but impressive side-dish or starter for a summer meal. Goes well with a roast ham or salmon.

    • Total time: 1hr 10 mins

    Serves: 6


    • 2 large aubergines
      2 large courgettes
      6-8 tomatoes
      1-2 sprigs fresh rosemary
      1 garlic bulb
      olive oil
      salt / pepper to taste


    1. Pre-heat the oven to 200c (fan-assisted) or 220c (without fan).
    2. Slice the courgettes, aubergines and tomatoes to a medium thickness. Arrange the slices alternately in an oval or round roasting dish.
    3. Leaving the garlic unpeeled and whole, place it in the middle of the dish. Strip the rosemary leaves off the stalks and scatter over the veg, along with salt and pepper to your taste.
    4. Drizzle generous amounts of olive oil over the vegetables and roast for 50-60 minutes, or until soft and charred. Serve warm.

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