Les légumes rôties

Roasted vegetables

banner
Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Magrets & Mushrooms: More Country Recipes from South-West France

By Jeanne Strang

Published 2024

  • About

Summer vegetables don’t have to be presented in a ratatouille-kind of way with a lot of oil and liquid. They can be quite simply roasted, with a little planning from the cook, because he or she needs to start the preceding day.

Ingredients

  • 1 medium-sized aubergine (about 450 g), roughly chopped
  • 1 bell pepper (any colour), roughly chopped

Method

Put the vegetables in a roasting tin with the juice of half the lemon, season with salt and pepper, add enough oil to coat, and give the vegetables a stir. Cover and leave overnight.

The next day, heat oven to 200C/400F/gas mark 6. Roast the vegetables, uncovered, for 1 hour