Roasted vegetables

Recipe from: 9/10/1998 12:00:00 AM
Ingredients 8
Servings 1


Serving Change
  • 30
    olive oil
  • 1
    large clove garlic, crushed
  • 2
    carrots, scraped and cut into strips lengthwise
  • 2
    courgettes, cut into strips lengthwise
  • 1
    small aubergine, thinly sliced
  • 10
    cherry tomatoes
  • 1
    small beetroot, thinly sliced
  • salt, freshly ground black pepper and sugar


Heat the oil in a heavy bottomed pan and add the garlic. Fry until flavoursome and add all the vegetables except the tomatoes and beetroot. Fry over low heat until soft and lightly browned. Add the tomatoes, fry for another minute and season to taste. Fry the beetroot slices in a separate pan in enough oil until crisp. Drain on paper towelling and mix with the other vegetables. Season with salt, pepper and sugar.



Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.