Ingredients

The following ingredients have 4 Servings
  • 1 tbsp extra virgin olive oil (See Notes 1 and 2)
  • 1 large eggplant/aubergine (See Note 3)
  • 1 large red capsicum/bell pepper (See Note 3)
  • 1 large zucchini/courgette (See Note 3)
  • 1 large red onion
  • 1 tsp dried oregano
  • sea salt and freshly ground black pepper - to taste (See Note 4)
  • 2/3 cup fresh basil leaves
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic
  • sea salt and freshly ground black pepper - to taste

Instruction

  • Preheat oven to 200 degrees C (390F).Line two sheet pans with non-stick baking paper.
  • Cut the eggplant/aubergine into 2 cm (3/4”) rounds and then into 2 cm (3/4”) pieces.
  • Cut the capsicum/pepper in half lengthways, remove the stem and central core and cut into 3 cm (1”) squares.
  • Cut the zucchini/courgette into 1 ½ cm (1/2”) rounds.
  • Peel the onion and cut it in half, cutting from the stem end through to the root end, and then cut each piece in half again.
  • Add the vegetables to a large bowl along with the olive oil and toss well to combine. Add the dried oregano, sea salt and freshly ground black pepper and toss again to distribute the spices.
  • Divide the vegetables between the two prepared sheet pans, making sure that the vegetables are not crowded as they will steam rather than roast.
  • Place the trays in your preheated oven. Roast for 15 minutes before gently tossing the vegetables to ensure that they brown evenly. Swap the position of the trays in the oven.
  • Return the trays to the oven for another 10 minutes, or until the vegetables are cooked through and slightly golden.
  • In a small blender, add the ingredients for the basil oil and blend until smooth.
  • Transfer the Roasted Vegetables to a serving platter or bowl.Drizzle the warm vegetables with the basil oil and serve – See Notes 5 and 6.