Cheese-topped Roast Baby Vegetables [Recipe]

[Guest guest]

Despite the name, this could also very easily be made into a vegan

dish by omitting the cheese topping or possibly by using vegan cheez

instead? I really love tender baby veggies and this was lovely with

bulgar wheat. I decided to treat myself as my own dinner guest, PT,

and cook somthing special, LOL.

Christie

 

Cheese-topped Roast Baby Vegetables

 

1kg/2 1/4 lbs mixed baby vegetables such as aubergines (eggplants),

onions or shallots, courgettes (zucchini), sweetcorn, button

mushrooms)

1 red pepper, seeded and cut into large chunks

1-2 cloves of garlic, crushed

1-2 Tbsp olive oil

2 Tbsp chopped mixed herbs

225g/8 oz cherry tomatoes

115g/4 oz/1 cup mozzarella cheese, coarsely grated

salt and freshly ground pepper

black olives to garnish

 

Preheat oven to 220C/425F/Gas Mark 7. Cut the aubergines, courgettes

and onions or shallots in half lengthways. Place them with baby

vegetables and garlic in a shallow ovenproof dish. Season with salt

and pepper, drizzle with oil and toss the vegetables to coat. Bake

for 20 mins until tinged brown at the edges, stirring once. Stir in

herbs, scatter over tomatoes and top with mozzarella. Bake for a

further 5-10 mins until the cheese has melted and is bubbling. Serve

at once garnished with black olives.