Oven-Roast Vegetables

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Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

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These days we have learned to like our vegetables underdone. Just when you thought that was settled, here is a recipe which calls for them to be cooked till they literally keel over. But first they are sliced and topped with crunchy olive oil breadcrumbs before being slow-baked to the point of collapse. The vegetables may be cooked and served individually; but a mixture of onions, aubergines, tomatoes and peppers, each topped with a differently flavoured crumb, provides contrasting flavours