This is really yummy, flavoursome, comforting and delicious. I have roasted vegetables quite regularly but not with pine nuts, olives and the particular vegetables used here so it makes a nice change. I love the taste of the olives and and pine nuts especially. The red peppers are rich in vitamin C and betacarotene. Both the aubergine and courgettes are rich in potassium which helps to balance fluid levels in the body. Courgettes are also good sources of vitamin C and folate. This recipe is suitable for vegetarians, vegans and those following a detox and is wheat free, gluten free, dairy free and sugar free. This is from Carol Vorderman’s “Detox Recipes”.
- 1 aubergine
- 2 red peppers
- 3 courgettes
- 1 red onion
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves
- A few sprigs of rosemary
- 12 black olives
- 1-2 tablespoons pine nuts, toasted
Preheat the oven to 200C.
Trim then slice the aubergine and courgettes into wide strips. Remove the seeds from the peppers and cut them into wide strips. Cut the red onion into wedges.
Put the vegetables in a roasting tin with the garlic and rosemary. Drizzle the olive oil over and toss so the vegetables are well coated.
Roast in the oven for 30 minutes until the vegetables are slightly charred on the outside but tender in the middle. Mix with black olives and sprinkle over the toasted pine nuts.