August 10, 2022
Roasted Mediterranean Vegetables in Olive Oil
Roasted Mediterranean Vegetables in Olive Oil
INGREDIENTS
- 1 aubergine/eggplant
- 2 courgette/zucchini
- 1 red pepper
- 1 yellow pepper
- 6 tomatoes
- 1 tbsp olive oil
- 1 chilli pepper finely chopped
- salt and pepper
- sprig of rosemary and few leaves of basil
- 500 ml olive oil
METHOD
- Preheat oven to 180C
- Slice aubergine/eggplant and zucchini/courgette to approximately 0.5cm thick and cut peppers into wide
- Strips and place on baking tray season with salt and pepper and drizzle with olive oil and bake for approximately 35 minutes
- Cut tomatoes in half and place on baking tray adding salt and pepper and a little oil and bake for approximately 20 minutes
- Allow all veggies to cool then pack into a sterilised jar with the finely chopped chilli pepper. Tuck in the fresh rosemary and basil leaves and cover with olive oil.
- Set aside in cool dark cupboard for 2 weeks to mature before use.
Ingredients 120 g cooked prawns 1 large egg 200 g cauliflower rice, made from fresh cauliflower 50 g small cauliflower florets, cut into chunky pieces 30 g onion, finely diced 1 garlic clove, minced 30 g green peas 1 tsp sesame oil 1 tsp soy sauce Black pepper, to taste Optional: fresh ginger, chilli and spring onion
Ingredients 4 Zucchini (medium, sliced in half lengthwise) 1 tbsp Sesame Oil (divided) Sea Salt & Black Pepper (to taste) 1/2 Yellow Onion (medium, diced) 2 Garlic (clove, minced) 1 1/2 lbs Ground Lamb 1 1/2 tsps Ground Sumac 2 tbsps Parsley (chopped)
Ingredients 1 Sweet Potato (medium, cut into fries) 1 Red Bell Pepper (medium, sliced) 3 tbsps Extra Virgin Olive Oil (divided) Sea Salt & Black Pepper (to taste) 10 ozs Salmon Fillet 1/4 tsp Turmeric 1 tbsp Lemon Juice 2 cups Kale Leaves (chopped) 2 tbsps Pumpkin Seeds