Greek Roasted Vegetables

Name: Greek Roasted Vegetables
Yield: 6 servings
Cuisine: South African
Ingredients: 1 small brinjal, diced; 3 carrots, peeled and cut into chunks; 700 g potatoes, scrubbed and cut into chunks; 2 yellow peppers, seeded and cut into pieces; 4 tomatoes, cut into pieces or 250 g Roma cherry tomatoes; 2 onions, peeled and cut into chunks; 12 garlic cloves, peeled; 80 ml water; 60 ml olive oil; 5 ml origanum; Salt and freshly ground black pepper to taste

Nicolette Petersen @nixpete001

From: YOU Let's Cook Top 500 Recipes

Nicolette Petersen @nixpete001

From: YOU Let's Cook Top 500 Recipes

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Ingredients

6 servings

1small brinjal, diced
3carrots, peeled and cut into chunks
700 gpotatoes, scrubbed and cut into chunks
2yellow peppers, seeded and cut into pieces
4tomatoes, cut into pieces or 250 g Roma cherry tomatoes
2onions, peeled and cut into chunks
12garlic cloves, peeled
80 mlwater
60 mlolive oil
5 mloriganum
Salt and freshly ground black pepper to taste

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Steps

1

Put the diced brinjal in a colander, sprinkle with salt and leave to stand for at least 15 minutes.
Rinse and pat dry with paper towels.
2

Preheat the oven to 180° C.
3

Place all the vegetables in an ovenproof dish and pour over the water and olive oil.
Sprinkle with origanum and season with salt and pepper. Cover and bake in the preheated oven for 30 minutes or until the vegetables are done and just soft.
4

Increase the temperature to 225°C, uncover and bake until the vegetables begin to char and are crisp.
5

Serve hot as a side dish with fresh bread.