Allotment Vegetable Medley

In: Meals

Submitted by Christine Stocks

  Cooking temperature: 200°C

Makes/Serves:

This is a good way of using a mixture of garden produce when there is only a little of quite a few vegetables. It is a nice quick dish suitable for a first course or a light lunch. Below is a selection of vegetables that you might have at this time of year, but pick and mix as you like, depending on what you have.

Served with sausages or cold meats this is delicious and moist. You can add any other vegetables you like, most will work well (but perhaps not cucumbers). It also makes a very good sauce for pasta, barbecued meats and corn on the cob.

Ingredients

  • 2 Courgettes
  • 1 Onion
  • 1 Leek
  • 4 Tomatoes
  • 2 Peppers
  • 6 New Potatoes
  • 1 clove Garlic
  • 2 tablespoons Rapeseed Oil

Method

  1. Boil the potatoes. You can use some that were left over from a meal on a previous day.
  2. Grease a large non-stick baking tray generously with rapeseed oil.
  3. Cut the potatoes into 4 pieces and microwave them in a small bowl for 3-4 mins.
  4. Peel and cut the onion into wedge shapes.
  5. Wash and trim the leek.
  6. Cut the courgettes and leek into diagonal slices.
  7. Deseed and slice the pepper.
  8. Place all the ingredients into the tray and toss in the olive oil using your hands.
  9. Season well and bake in a hot oven Gas mark 7, or Electric 200°C for 20 mins turning them over half way through the cooking time.

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