Roasted vegetables with skorthalia

Preparation info

  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      55 min

Appears in

The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

  • About

Skorthalia is a rich and creamy Greek sauce-cum-dip made with bread, almonds, lemon juice and more than a hint of garlic. You can use raw garlic, but to make the most of the oven while cooking the vegetables, the garlic is roasted here for a more subtly flavoured sauce. Greek basil has smaller leaves than the regular variety and a slightly stronger flavour, but you can choose whatever is to hand, or indeed use fresh thyme, oregano or marjoram.

Ingredients

  • 5 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 red onions, halved and each half cut into 3 wedges
  • 1 red pepper, halved, deseeded and cut into long wedges
  • 1 orange pepper, halved, deseeded and cut into long wedges
  • 8 baby courgettes/zucchini, halved lengthways
  • 100 g/ oz drained bottled artichokes
  • sea salt and freshly ground black pepper
  • 150 g/ oz crumbled feta cheese and 1 handful of Greek basil leaves, to serve

Method

  • Mix together 2 tablespoons of the olive oil with the balsamic vinegar in a large bowl. Season and add the onions, peppers and courgettes/zucchini, then turn to coat them in the marinade. Leave to marinate while the oven is heating up.
  • Preheat the oven to 200°C/400°F/Gas 6. Tip the marinated vegetables into two large roasting pans, spreading them out into an even layer, and add the garlic cloves for the skorthalia. Roast for 20 minutes, or until the garlic is soft – give it a little squeeze. Remove the garlic, turn the vegetables and add the artichokes. Return to the oven for a further 15–20 minutes, or until the vegetables are tender and blackened in places.
  • Meanwhile, to make the skorthalia, soak the bread in 300 ml/10½ fl oz/scant cups water. Grind the almonds in a food processor. Squeeze the roasted garlic out of its papery skin and add to processor with the soaked bread and lemon juice. Blend to a smooth, creamy consistency, then gradually pour in the remaining olive oil until thickened to the consistency of mayonnaise. If the sauce is too thick, add a little milk to loosen it, then season generously with salt and pepper.
  • Spoon the skorthalia onto plates and serve with the roasted vegetables, feta and sprinkled with basil.