The key to this dish is to roast the vegetables in batches. If you roast all at once, the temperature in the oven will drop, then they will sweat and not roast correctly. The sauce must be thick enough to coat the vegetables but not too thick.
I think this dish is best left overnight and re-warmed, great as a starter or a main course. If I had vegetable dishes like this as a child it would have been fantastic…
Ingredients
- 100g courgettes, cut into large shards
- 125g aubergines, cut into long strips
- 100g green peppers, sliced, 2cm
- 100g yellow peppers, sliced 2cm
- 1 large onion, sliced into thin wedges
- 4 cloves garlic, chopped
- 100ml olive oil
- 200g potatoes, peeled, cubed, 2cm
- 150g carrots, 4cm x 1cm strips
- salt and ground white pepper
- ½ tsp coriander seeds, crushed
- pinch ground allspice
- 400ml tomato juice
- 2 tbsp sugar
- 2 tbsp red wine vinegar
- 1 x 400g chickpeas, canned, drained
- 3 tbsp fresh, roughly chopped coriander
- 200g natural yoghourt
Method
- Pre heat the oven to 220°C gas 7.
- Place the courgettes, onions, aubergines and peppers into a deep tray and drizzle with a little oil.
- Place the potatoes and carrots into another tray and drizzle with the last of the oil.
- Season all well with salt, pepper, coriander and allspice and mix well.
- Roast all of them in a very hot oven until all the vegetables are cooked. At the last 10 minutes of vegetable cook add the garlic so it doesn’t burn.
- Next, place the tomato juice, sugar and vinegar into a pan, season and then cook down to roughly half the original volume.
- At that point, re-season and add the chickpeas, mixing in well. All the above steps can be done well in advance.
- Finally, mix the tomato sauce with the vegetables and re-season.
- To serve, place the roasted mixture just warmed through, into a large bowl, top with natural yoghourt, fresh coriander and a drizzle of olive oil.
Other serving ideas:
- Tuna - 400g tuna chunks can be added and warmed through for 2-3 minutes and serve. Must be left undercooked in the centre.
- Chicken - 350g chicken could also be added and simmered for 10-15 minutes.
- Egg - Place 150-200g of finished roasted veg mix in a small ovenproof dish. Make a small hollow in the centre and drop a fresh egg and bake for 10 minutes and serve.