Slow-roasted Eggplant, Capsicum & Courgette with Lemon, Garlic & Herb Oil » The Food Show
This recipe is out of my vegetable cookbook, Vegful. Slow roasting really intensifies the flavour of these vegetables.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Microplane
- Stove
- Pot
- Spoon
- Serving bowl
Ingredients
- 1 large eggplant, sliced into ½cm-thick rounds
- ½ cup olive oil
- 1 sweet Palermo capsicum, chopped in 3–4cm pieces
- 2 capsicums (red and/or yellow), cored and chopped in 3–4cm pieces
- 3 courgettes, sliced in 1cm-thick rounds
- 2–3 cloves garlic, chopped
- grated zest of 1 lemon
- 1 tbsp chopped rosemary and thyme leaves
- 1–2 tsp chopped oregano and marjoram leaves (optional)
- 50g creamy feta or soft goat’s cheese (optional*)
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