09 January 2010

Best Baked Vegetables by Inna Paarman

I often bake the vegetables ahead of time. Serve them at room temperature or just re-heat them on the braai fire, in the same oven pan in which they were baked, during the 10 minute resting time of the meat.
Ina Paarman's Rosemary & Olive Seasoning
2 large eggplants, sliced lengthways
6 baby marrows
2 red bell peppers, quartered lengthways
2 yellow bell peppers, quartered lengthways
6 black mushrooms
Ina Paarman's Lemon & Black Pepper Seasoning
1 cup (250 ml) Ina Paarman's Herb Salad Dressing
Season the eggplant with Rosemary and Olive seasoning and leave to drain for 20 minutes. Rinse and pat dry. Pre-heat the oven to 250ÂșC. Slice the vegetables in strips on the diagonal. Season all vegetables, except the mushrooms, with Rosemary and Olive seasoning. Season mushrooms with Lemon and Black Pepper. Drizzle Herb Salad dressing over the vegetables to coat and spread out into two oven-roasting pans in single layers. Roast for about 30-40 minutes, until the vegetables are browned.

Serves 8

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