A simple dish, that can be used as a side for a range of meats – especially Roast dinners such as Chicken, Beef or Pork – you name it, this dish can go with it. It’s best served with a simple tasting dish, otherwise the combinations of the flavours will be too overpowering, and you may not fully appreciate the range of tastes that are on offer.
To Serve 6
8 Cherry Tomatoes
3 Rosemary Sprigs
125ml Extra Virgin Olive Oil
Coarse Sea Salt and Pepper
1 Red Pepper, deseeded and halved
1 Yellow Pepper, deseeded and halved
6 Shallots, peeled
1 Aubergine, cut into thin slices
3 Courgettes, thickly sliced
1 Fennel Bulb, quartered lengthwise
175g Parsnips, halved
125g Baby Sweetcorn, halved lengthwise
225g Mushrooms, left whole
1tbsp Sunflower Oil
1 Small Onion, peeled and finely sliced
1 Garlic Clove, peeled and finely sliced
1 Green Chilli, peeled and finely sliced
2tsp Soft Brown Sugar
Juice of ½ Lemon
1. Cut a small cross in the base of each Tomato, but make sure you leave them whole. Strip the Rosemary Leaves, and chop finely before adding them into a bowl with the Olive Oil, Salt and Pepper. Add the Tomatoes, Peppers, Shallots, Aubergines, Courgettes, Fennel, Parsnips, Baby Sweetcorn and Mushrooms, turning to make sure they are coated evenly, leaving to absorb the flavours for at least an hour.
2. Put all of the Vegetables (except for the Tomatoes) into a large, flat baking tray, and put in the oven at 220C, turning and basting for around forty minutes, until they are cooked through and browning slightly. Add the Tomatoes after thirty minutes.
3. For the Spicy Sauce, heat the Sunflower Oil, and add the sliced Onion, Garlic, Chilli and fry until they are starting to soften. In a food processor, add the Capers, Sugar, Lemon Juice and Passata, and blend until smooth. Season to taste with Salt and Pepper, and add to the Chilli mixture in the pan. Cover the pan and cook for five to ten minutes, stirring from time to time.
4. Once cooked, allow the Vegetables to drain slightly of the Oil, and serve on a plate, with the Sauce to the side
Photo Courtesy of: AndyRob