ROASTED SUMMER VEGETABLES
PREPARATION TIME: 1 HOUR
SERVES: 2 PEOPLE
2 large courgettes
2 lagre eggplants
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon oregano
Himalayan or sea salt
2 tablesoons balsamic vinegar
Extra virgin-olive oil (4 tablespoons)
Freshly grounded mixed peppers
1. Cut the courgettes and eggplants length-wise and put in a pyrex baking dish.
2. Sprinkle with the herbs, salt, olive oil and freshly grounded mixed peppers and mix well.
3. Roast in a pre-heated oven at 180 degrees celcius for about one hour.
4. Serve with quinoa or rice for a vegetarian dish or with fish or chicken.
By Christina Economidou Pieridou