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.
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Ingredients 500g barramundi fillets 2 tbsp olive oil Salt and black pepper, to taste 1 cup cherry tomatoes, halved ½ cup mixed olives, sliced 1 clove garlic, minced 1 tbsp capers, drained Zest of 1 lemon ¼ cup fresh parsley, chopped Lemon wedges, to serve Instructions Prepare the Barramundi Preheat the oven to 200°C (390°F). Pat the barramundi fillets dry and season with salt, pepper, and a drizzle of olive oil. Place them on a lined baking tray. 2. Make the Tomato & Olive Medley In a bowl, mix cherry tomatoes, olives, garlic, capers, lemon zest, and half the parsley. Toss with olive oil and season with salt and pepper. 3. Roast and Serve Spoon the tomato and olive mixture over the fish. Roast in the oven for 12–15 minutes until the barramundi is opaque and flakes easily. Remove from the oven, garnish with the remaining parsley and a squeeze of lemon juice, and serve warm. Nutrition and Cooking Times Serves: 4 | Prep time: 10 minutes | Cook time: 15 minutes Nutrient Value per serve: Calories: 350kcal | Protein: 35g | Fat: 4g | Carbohydrates: 10g
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