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Roasted vegetables

Recipe from: 9/10/1998 12:00:00 AM
Ingredients 8
Servings 0


  • 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.


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