They say that the Mediterranean Diet is the healthiest in the world.
This is one of the recipes that is a staple in our house; no matter how often we eat it, we never tire of it. The scorched sweetness of red peppers, courgettes, aubergines and the brightness of tomatoes give this a rich complexity; above all it is relaxingly straightforward to make, quick, easy and mouthwateringly delicious!
I always cook more than needed so as to have leftovers in the fridge, to be eaten cold (or rather, at room temperature) though of course you can simply reheat it. It is a dish that brightens up even the darkest day.
We eat it on its own or as a side dish, and with a spoonful of sour cream it tastes divine.
If there is one dish I would recommend to anyone, it’s this one.
MEDITERRANEAN VEGETABLES
The scorched sweetness of red peppers, courgettes, aubergines and the brightness of tomatoes give this a rich complexity; above all it is relaxingly straightforward to make, quick, easy and mouthwateringly delicious!
6
servings45
minutesIngredients
1 large Aubergine
2 medium Courgette
3 Bell Peppers – Red, Green and Yellow
1 medium Onion
4 Garlic Cloves
4 tbsp Olive Oil
3 tbsp Balsamic Vinegar
1 tsp Liquid Stevia
Himalayan Salt and freshly ground Pepper
Method – Dressing
- Mix the balsamic vinegar and 1 tbsp of olive oil, salt and pepper and the liquid sweetener – if you don’t have liquid, add 2 tsp of erythritol. This is important to give the dish a savoury/sweet taste.
- Method
- Pre-heat oven to 200 C
- Cut aubergine and zucchini into very thin slices (I use a mandoline slicer for this)
- Peel the onion and cut into 4 pieces – pull the layers of onion apart
- Peel the garlic cloves and cut each into two
- Take the lid off the peppers, remove seeds and white bits and slice into large pieces
- Put all the vegetables in a large bowl, add 3 tbsp of olive oil and toss until they are covered
- Put the vegetables onto a large lined baking tray and bake in the oven for ca. 20-30 minutes, turning them once or twice until done. It’s important that some of the veg have crispy burnt edges, this gives them a grilled charcoal taste
- Transfer the vegetables to a bowl and whilst still warm add the dressing and toss
- You can eat it warm, but it tastes much nicer a day later when all the juices have infused
- Keep refrigerated
Notes
- MACROS per serving: 7g Carbs – 10.6g Fat – 2.5g Protein – 137 Calories
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