Roasted Vegetables

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

Vegetables that have been roasted or chargrilled have an intense flavour and a crispy yet juicy texture. Choose the cooking method (gas stove, charcoal barbecue, gas barbecue or oven) that suits the recipe and the situation.


  • aubergines/eggplants and/or peppers, as required


  1. Turn a gas burner to a high heat and lean the aubergines/eggplants and/or peppers, stem still on, directly over the burner, turning each one occasionally with tongs until all the sides are charred and the aubergines/eggplants or peppers are soft. This should take about 5 minutes per side or 15–20 minutes in total. Use as many burners as necessary.
  2. Alternatively