Verdure miste arrosto

Mixed roasted vegetables

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

  • About

This colourful baked vegetable dish could accompany any main course or could even be served as a meal in itself, perhaps together with a few other side dishes. You can add a couple of whole garlic cloves, and any fresh herbs such as basil, parsley, mint, or thyme to this dish before cooking.

Ingredients

  • 1 large eggplant (aubergine)
  • 2 medium zucchini (courgettes)
  • 1 red capsicum

Method

Preheat the oven to 200°C (400°F/Gas 6).

Halve the eggplants lengthways and cut into 3 mm (⅛ in) slices. Put them into a colander, sprinkle with a little salt and leave them for their bitter juices to drain away while you prepare the rest.

Trim the zucchini and slice th