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. Reheat gently in a saucepan or microwave, stirring occasionally. Can be served warm or at room temperature. Defrost before reheating.
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, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
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- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 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.
