Like much of my cooking, the 'recipe' is quite free-range, but I"m sure you'll get the drift, catch what I'm throwing or even smell what I'm cooking!
Here goes:
Chop the following into similar sized pieces (helps them cook evenly)
- 4 mid-sized eggplants
- About 4 zucchini
- About 4 red capsicums
- Button mushrooms (or not if you don't like mushrooms)
- 3 or 4 onions - I quite like the red Spanish ones for this but brown will do as well
- You can also throw in some rosemary sprigs and cracked black pepper (I don't use salt)
I try and keep everything touching the baking dish's base and give the pieces some space so they get well roasted, browned and a bit crispy, so spread them over two trays. If they're too crowded they can steam and be a bit soggy.
Douse liberally with olive oil and throw in the over at 180C; fan forced if you're in a hurry. After about half an hour, give them a toss to get the other side browned. I actually don't know how long it take but allow an hour and just look at them when you think to!
The veggies all shrink a bit so once they're done you can throw them all into one dish. Add a couple of cans of chopped tomatoes and torn fresh basil or oregano leaves if you like them and they're around. I add black olives and occasionally even some capers if I'm feeling so inclined. These all give plenty of saltiness so you probably don't need to add any. (You can add feta to the cold leftovers for lunch too, which is pretty yum.)
Throw it back into the oven to get it hot again (the tomatoes cool it down) and it's ready to go!
Have it with steak, baked chicken breast, salmon - even snags, You could serve some green beans as well if you wanted - and dinner's done!
