ROAST MEDITERRANEAN VEGETABLES WITH PECORINO.
Hi foodies!!! Belated happy new year, and sorry that my first
post in March. I have been travelling this past two months, enjoying different
cuisines and packing on weight. Now that am back home, I have been trying to
eat healthy as I prepare for crazier eating in summer.
Last month I bought a world encyclopaedia of cheese by JulietHarbutt and Roz Denny. The latter penned down some amazing recipes that I tried
out and I thought I would share with you all.
The roasted Mediterranean vegetables is easy and delicious.
Combined with the pecorino cheese, the taste is elevated and created a medley
of flavours in your mouth. This meal can be served as a starter or if you’re
watching the Kilos, it can be a dinner meal.
The pecorino is an Italian cheese made from sheep’s milk and
can be quite salty and thus you should be careful when salting the vegetables. Alternatively,
if you do not have Pecorino cheese, you can substitute it with any other hard
sheep’s milk cheese or you could try Spanish Manchego or British Malvern.
INGREDIENTS.
- 1 Egg plant (aubergine), sliced.
- 2 Courgettes, sliced.
- 2 bell peppers (colour of your choice, I had red), cored and quartered.
- 1 large onion, thickly sliced.
- 2 carrots, cut into sticks.
- 2 table spoon of parsley.
- 125gram of Pecorino cheese.
- Salt.
- Black pepper.
METHOD.
2. Place the egg plants in a colander, and sprinkle them with
salt on both sides. Leave then to drain for about 15 minutes, rinse them
thoroughly pat dry with kitchen paper.
3. Prep the other vegetables.
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4. Spread all the other vegetables on a roasting tin. If they are too much you can use two tins.
Brush them lightly with olive oil and roast them in the oven for about 20 minutes.
5. They will be ready when they have changed colour to a light brown and/or when the skins on the peppers have begun to blister.
6. Serve the veggies. Trickle over any vegetable juices from the pan and LIGHTLY season with salt and black pepper.
7. When the vegetables are at room temperature, sprinkle the chopped parsley on the plate.
Shave some of the pecorino, either with a vegetable peeler or sharp blade and scatter over the vegetables.
4. Spread all the other vegetables on a roasting tin. If they are too much you can use two tins.
Brush them lightly with olive oil and roast them in the oven for about 20 minutes.
5. They will be ready when they have changed colour to a light brown and/or when the skins on the peppers have begun to blister.
6. Serve the veggies. Trickle over any vegetable juices from the pan and LIGHTLY season with salt and black pepper.
7. When the vegetables are at room temperature, sprinkle the chopped parsley on the plate.
Shave some of the pecorino, either with a vegetable peeler or sharp blade and scatter over the vegetables.
ENJOY!
Madame Lacour.
Madame Lacour.
