Banting Roast vegetables with sun dried tomatoes, bococcini mozzarella and capers
2 Brinjal
2 Red peppers cubed
6 Zucchini
1 lemon sliced in half
1 Punnet baby tomatoes whole
100ml olive oil
Caper berries
Handful of sundried tomatoes - sliced
Handful of black olives - pitted and halved
2 tbsp Basil pesto
1 tub boccocini mozzarella torn into pieces
Type of dish
Oven bakes
Mains
Salads
Occasion, extravagance & level of difficulty
Fast cooking
Economical
Simple recipes
Cooking appliance
Oven
Steam oven
Microwave combination oven
Bread, cakes and pastries
Basic recipes
Hearty Food
Flavour
Savoury
Type of ingredient
Vegetables
Dairy
Vegetarian
Recipe for
4 People
Temperate range
Warm
Preparation1. Preset the oven to 180
2. Place all the vegetables except the tomatoes together with the olive oil in a large bowl and mix and season well.
3. Pour into a casserole dish and place the two halves of lemon in between the vegetables and place in the oven for 45 mins to an hour or until the veg starts to brown on the edges. Add the tomatoes after 35 mins to start cooking.
4. Remove from the oven and add the sun dried tomatoes, olives and caperberries.
5. Mix in the basil pesto
6. Finally, place the mozzarella over the top and serve
2. Place all the vegetables except the tomatoes together with the olive oil in a large bowl and mix and season well.
3. Pour into a casserole dish and place the two halves of lemon in between the vegetables and place in the oven for 45 mins to an hour or until the veg starts to brown on the edges. Add the tomatoes after 35 mins to start cooking.
4. Remove from the oven and add the sun dried tomatoes, olives and caperberries.
5. Mix in the basil pesto
6. Finally, place the mozzarella over the top and serve