Rustic bread
This is a traditional Sicilian bread that you can make in the morning to get ahead
Roasted summer vegetable casserole
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 - 3
Skip to ingredients
- 3 tbsp olive oil
- 1 garlic bulbhalved through the middle
- 2 large courgettesthickly sliced
- 1 large red onionsliced
- 1 auberginehalved and sliced on the diagonal
- 2 large tomatoesquartered
- 200g new potatoesscrubbed and halved
- 1 red pepperdeseeded and cut into chunky pieces
- 400g can chopped tomatoes
- 0.5 small pack parsleychopped
Nutrition: per serving (2)
- kcal474low
- fat20g
- saturates3g
- carbs52g
- sugars30g
- fibre18g
- protein13g
- salt0.3g
Method
step 1
Heat oven to 200C/180C fan/gas 6 and put the oil in a roasting tin. Tip in the garlic and all the fresh veg, then toss with your hands to coat in the oil. Season well and roast for 45 mins.
step 2
Remove the garlic from the roasting tin and squeeze out the softened cloves all over the veg, stirring to evenly distribute. In a medium pan, simmer the chopped tomatoes until bubbling, season well and stir through the roasted veg in the tin. Scatter over the parsley and serve.
