Oh my! Tempus fugit aka Time flies!
It is again ages since I posted on here. But I have been busy experimenting & cooking.
Last week I was rushing round & had no time to cook something for supper one night; so popped into the co-op where they have hot meals. I got some roasted Ratatouille, it was quite good. But it had too much oil & needed a few more veggies in the mix.
So.... This week I got cooking:
Roasted Ratatouille - oil free & delicious
1 small eggplant topped tailed & sliced into rounds or if large cut in 1/2 lengthwise & then sliced
sprinkle with salt & leave in a sieve over a plate while preparing other veg.
Heat oven to 400 degrees while preparing other veg.
1 zucchini sliced into rounds or if large cut in 1/2 lengthwise & then sliced
1/2 red onion cut in 1/2 cross wise then sliced lengthwise
6-8 asparagus, tough ends removed & cut in 1/2 or 1/3's depending on size
1 yellow pepper cored & de-seeded.cut in 1/2 crosswise then sliced lengthwise
8 small crimini mushrooms, if medium then cut in 1/2
10 baby romano, cherry or other small tomatoes, cut in 1/2 lenghtwise
1 head of garlic peeled, large cloves cut into 2 or 3 slices lengthwise
2-3 tablespoons water
1 tablespoon tamari (gluten free soy sauce) or Braggs liquid aminos
1 tablespoon balsamic vinegar
a few grinds of smoked sea salt
a few grinds of lemon pepper
In a large baking tray with sides mix water, tamari/Braggs & balsamic vinegar.
Rinse eggplant & pat dry. Add all veg to pan and mix well so they are coated with tamari & balsamic mix. Cover pan with foil & cook for 30 mins. Uncover & stir, recover & cook a further 10-15 minutes.
This is great served over cooked lentils, rice or quinoa. Also awesome piled on top of a veggie burger or in a wrap with hummus, crisp romaine lettuce & grated carrot.
You can add any veg to this mix but things like beets, sweet potatoes etc may increase cooking time.
Enjoy
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