Roast vegetables
A tray of courgette, pepper, aubergine and tomatoes roasted with olive oil, to which the garlic and onion salt gives a savoury base that caramelises in the oven.
45 min · Serves 4
Ingredients
- 2 courgettes
- 1 aubergine
- 2 red peppers
- 250 g cherry tomatoes
- 3 tbsp (45 ml) olive oil
- 1.5 tsp Xalte Garlic & Onion salt
- 1 tsp dried oregano
Method
- 1Preheat the oven to 210 °C. Cut the courgettes, aubergine and peppers into chunks of about 3 cm.
- 2Spread them over a large tray in a single layer and toss with the oil, the Xalte Garlic & Onion salt and the oregano.
- 3Roast for 20 minutes, stir and add the cherry tomatoes.
- 4Roast for 15 minutes more, until the vegetables are soft and browned at the edges.
