Roasted Vegetables
Preparation info
Difficulty
Easy
Serves
4
Appears in
The Jewelled Kitchen
Published 2013
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.
Ingredients
- aubergines/eggplants and/or peppers, as required
Method
- 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.
- Alternatively, preheat a charcoal barbecue until the charcoal is burning white, turn on a gas barbecue or
preheat the oven to . Cook the aubergines/eggplants or peppers (pierce aubergines/eggplants a few times if grilling/broiling in the oven, to avoid them bursting) until all the sides are charred and the flesh is soft.200°C/400°F/Gas 6 - Remove from the heat and transfer to a sealable plastic bag, then seal and leave to rest for 10 minutes.
- Holding the stem of one aubergine/eggplant or pepper at a time, use the bag to peel off the skin and any charred edges.
© 2013 All rights reserved. Published by Watkins.