Made right, this sunny mix of Mediterranean vegetables is one of the most delicious vego dishes there is - great on its own for lunch with a hunk of bread or alongside lamb or grilled fish. (I won't got into what a dispiriting affair it is when it's made badly, with undercooked veg in a watery sauce. Ugh.) We start by roasting diced eggplant and zucchini to intensify their flavour while separately cooking down onions, red capsicum and garlic till sweet and soft, before combining them in a tomato sauce with a good handful of basil.
Eggplant, zucchini, salt, olive oil, red onion, garlic, red capsicum, tomatoes, basil.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| PER 100G | PER 250mL SERVE | |
| ENERGY | 191.6kj | 443.4kj |
| PROTEIN | 0.9g | 2.2g |
| FAT TOTAL | 2.9g | 6.7g |
| - SATURATED | 0.4g | 0.9g |
| CARBS | 2.7g | 6.3g |
| - SUGARS | 2.6g | 6.1g |
| SODIUM | 365.1mg | 845mg |
Small:
Serves two adults
Large:
Serves four adults
Serve with the buttterflied leg of lamb or grilled fish or chicken. For a vegetarian lunch or dinner option, simply serve with some crusty bread and a light salad or use as the filling for an omelette.
Defrost before reheating. Once defrosted, reheat and consume within 48 hours.
Reheat gently in a saucepan or microwave, stirring occasionally until piping hot. May also be reheated in the oven. Can be served warm or at room temperature.
