Quick and easy to roast in the AGA, many vegetables can be cooked this way depending on the season. This recipe uses summertime varieties to create a colourful and tasty dish, perfect for lunch or as an accompaniment
Serves 4
2 courgettes, cut into 1cm slice
1 aubergine, cut into 2cm dice
1 red onion, cut into 2cm pieces
3 garlic cloves, peeled and finely diced
2 red peppers, cut into squares
Sprigs fresh thyme
Freshly ground black pepper
Sea salt
3 tbsp olive oil
Preparation Time: 10 minutes. Cooking Time: 30 minutes.
1. Place the courgettes, aubergine, onion, peppers garlic and thyme into a bowl, season with salt and pepper and mix well together.
2. Pour over the oil and stir until all the vegetables are evenly coated.
3. Transfer to an AGA roasting tin or shallow baking tray.
4. Place in the oven CAST IRON OVEN: slide onto the lowest runners down in the roasting oven or oven on R8. FAN OVEN: preheated to R6/180oC/350oF
5. Cook for about 20 minutes, stir well. Continue cooking for a further 10 -15 minutes until the vegetables are tender and beginning to brown. Serve piping hot or cold as a salad dish.
