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Ingredients
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mixed baby vegetables (button
mushrooms, shallots, courgettes, eggplants, onion) - 750g
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garlic - 2 cloves, chopped
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red pepper - 1, seeded and cut into
chunks
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cherry tomatoes - 200g
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fresh mixed herbs - 1 tbsp, chopped
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mozzarella cheese - 100g, grated
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ground black pepper and salt
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olive oil - 1 tbsp
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black olive - to garnish
Method
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Preheat the oven to 220˚C. Cut the
shallots and eggplants in half lengthways.
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Place the baby vegetables, garlic,
and red pepper in a shallow ovenproof dish. Season with pepper
and salt, drizzle over the oil and toss the vegetables to coat,
then bake for 25 minutes until tinged brown at the edge,
stirring once.
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Stir in the herbs, scatter over
the cherry tomatoes and top with the cheese. Bake them for a
further 8 minutes until the cheese has melted. Serve, garnished
with black olive. Serves 4.
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