Today was the start the Easter processions to kick start Palm Sunday. The weather was beaming with sunshine and I sat on my terrace listening to the music as the processions were under-way.
Sitting in the sun gave me a burst of energy, I fancied something colourful, a little healthier and something that could save me some time. The one thing that there is an abundance of in my kitchen is fruit and vegetables. I wanted to make the most from sitting on my terrace and fancied making roasted vegetables as it was 90% hands-off. What’s more, it oozed in nutrients and I couldn’t get enough.
So if you fancy a change and want something easy during the week if you are feeling a little lazy like me, then get out your most tattered-overused baking tray and get roasting!
5 medium cloves of garlic (skins on)
250 grams new potatoes, cut into chunks
1 medium red pepper
1 medium green pepper
1 medium aubergine, cut into chunks
1 medium red onion, cut into quarters
1 medium tomato, cut into quarters
1 teaspoon red chilli flakes
1 teaspoon marjoram
1 teaspoon oregano
1 teaspoon salt
Generous amount of olive oil
Place the peppers into a small baking tray, drizzle with olive oil and roast for 2 hours on 200°C.
After 1 hour check to see if the peppers are nicely roasting and continue to roast. Meanwhile pour water into a large saucepan and place onto a high heat. Once the water is boiling, place the potatoes onto boil for about 15 minutes and drain.
Once the peppers are roasted set aside to cool and carefully peel off the skin and tear into thin strips.
In a large mixing bowl, place the aubergine, potatoes, onion, tomato, roasted peppers, garlic, salt, oregano, red chilli flakes and marjoram. Drizzle with olive oil and give it a good mix.
Place the vegetables onto a flat baking tray and roast in the oven for about 50 minutes-hour at 200°C.
Once deliciously roasted, serve with crusty bread and a relaxing glass of red wine.