Oven-roasted vegetables

Oven-roasted vegetables

By
From
Cairo Kitchen
Serves
4-6
Photographer
Jonathan Gregson

These roasted vegetables can be served warm as a side dish or chilled as a salad. This would be a perfect match for the freekeh-stuffed chicken.

Ingredients

Quantity Ingredient
3 yellow peppers, cut into wide strips or wedges
3 red peppers, cut into wide strips or wedges
1 green pepper, cut into wide strips or wedges
1 large aubergine, cut into wide strips or wedges
2 carrots, peeled and sliced
2 white onions, peeled and cut into wedges
4 whole garlic cloves
1/2 teaspoon allspice
2 tablespoons olive oil
2 teaspoons mustard
2 tablespoons fresh coriander, chopped
salt

Method

  1. Preheat the oven to 180°C.
  2. Toss all of the pepper strips, aubergine chunks, carrot slices and onion wedges with the garlic, allspice, olive oil, mustard and salt, to taste. Tip into a large roasting tray.
  3. Roast in the oven for 15 minutes or until the vegetables have browned at the edges and softened. Garnish with the fresh coriander.
  4. Serve warm as a vegetable side dish or cold as a salad.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again