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Dinner with Rukmini
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Summery Roasted Courgettes, Aubergines and Tomatoes with Feta and Pine Nuts
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Introduction from Rukmini Iyer
This summery dish, suggested by The Roasting Tin‘s lovely editor, Rowan, is as perfect for picnic antipasti as it is hot out of the oven. Lightly roasted feta is a revelation, and brings the flavours of the dish together in pleasing savouriness. This works beautifully with a side of hot buttered linguine.
Ingredients
Method
Preheat the oven to 200° c fan/220° C/ gas 7. Place the aubergine, courgettes, peppers, bay leaves, oregano, rosemary, olive oil, sea salt and a good grind of black pepper into a roasting tin, and mix well with your hands.
Transfer to the oven and roast for 30 minutes, then mix in the quartered vine tomatoes. Scatter over the feta and pine nuts and return to the oven for a further 15 minutes.
Taste and season with more salt and pepper and the lemon juice as needed before serving.
Reviews
4 out of 5 stars
2 Ratings
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