FoodCoop Recipes
Mediterranean Vegetable Roast
A roast doesn’t have to be meat! Here’s a vegan centrepiece to impress.
Cook
85 minutes
Serves
6
Ingredients
3 tbsp rapeseed oil, plus extra for greasing
2 x 125g packs Co-op baby spinach Zest and juice of 1 lemon
2 garlic cloves, crushed
1 tbsp chopped mint
2 thyme sprigs, leaves only
3 large courgettes, thinly sliced lengthways
1 aubergine, cut into 1cm rounds
3 red peppers, halved and flattened
2 large tomatoes, thickly sliced 15g pine nuts, toasted
2 Co-op British carrots, shaved into ribbons with a veg peeler
Basil leaves, to garnish
Method
Preheat the oven to 200°C/fan 180°C/gas 6
Grease and line the base and two long sides of a loaf tin with a single piece of greaseproof paper, so that it overhangs
Put the spinach in a colander in the sink. Pour over a kettle of boiling water, then leave to cool
Once cool, squeeze out any excess moisture
In a large bowl, mix 1 tbsp of the oil, the lemon zest and juice, garlic, mint and thyme
Season, then add the courgette strips and toss
Heat a griddle pan over a medium-high heat and cook the courgette in batches, until charred
Next, griddle the aubergine slices for 1-2 mins on each side, followed by the peppers
Arrange the courgette along the bottom and sides of the tin, so the ends overhang
Layer the peppers, tomatoes, aubergine, pine nuts, and spinach in two or three layers, then fold the ends of the courgette over
Bake for 30 minutes or until golden. Carefully pour off any excess liquid. Leave to cool for at least 15 mins
Meanwhile, heat the remaining oil in a frying pan over a high heat Fry the carrot in batches until beginning to crisp up. Drain on a plate lined with kitchen paper
Put a board over the loaf tin and carefully flip
Peel off the greaseproof paper, then top with the carrot and basil leaves to serve
Nutrition
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
586kJ / 138kcal (7%) | 8.4g | 0.8g | 11.8g | 0.13g |
Low · 12% | Low · 4% | Low · 11% | Low · 2% |
Approx. per serving. % of adult’s reference intake. Carbohydrates per serving: 12g.
