Roasted Provencal Vegetables
By not-recognizedWho doesn’t love a one tray meal? This vegetarian wonder is easy to prepare and full of vibrant spring produce. It will quickly become a family favourite.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
9 total- 1 tbsp of oregano leaves
- 300 g of various heritage tomatoes
- 2 whole of red onions, (cut into wedges)
- 4 whole of baby aubergines, (Halved lenghtways and scored in a criss cross pattern across the flesh)
- 2 whole of courgettes, (Halved lengthways and scored in a criss cross pattern across the flesh)
- 75 ml of white wine
- 2 tbsp of olive oil
- 1 tbsp of basil leaves
- 200 g of smoked scamorza, (Shredded or mozzarella)
Method
5 stepsStep 1
Preheat the oven to 180 degrees
Step 2
In a tray arrange your vegetables and gloss with olive oil and pepper
Step 3
Add the wine and bake (uncovered) for 25-30 minutes or until the aubergines and onions are soft
Step 4
Add the shredded scamorza and bake for a further 5-10 minutes or until the cheese begins to soften
Step 5
Remove from the oven and drizzle with some good quality olive oil and garnish with basil and oregano leaves