Cheese-topped Roast Baby Vegetables [Recipe]

[Guest guest]

I happened to have some baby vegetables in my fridge so this recipe

caught my eye. It is another recipe from The Cook's Encyclopedia of

Vegetarian Cooking by Linda Fraser. I forgot to add the black olives

(despite making a special trip to the supermarket to buy some) and

it was fine without them. I just ate this for an early dinner with

some bulgar wheat. I would also try it with halloumi cheese or even

cheddar and I think it would be fine without cheese.

 

Cheese-topped Roast Baby Vegetables

 

1kg/2 1/4 lbs mixed baby vegetables such as aubergines (eggplants),

onions or shallots, courgettes (zucchini), sweetcorn, button

mushrooms)

1 red pepper, seeded and cut into large chunks

1-2 cloves of garlic, crushed

1-2 Tbsp olive oil

2 Tbsp chopped mixed herbs

225g/8 oz cherry tomatoes

115g/4 oz/1 cup mozzarella cheese, coarsely grated

salt and freshly ground pepper

black olives to garnish (optional)

 

Preheat oven to 220C/425F/Gas Mark 7. Cut the aubergines, courgettes

and onions or shallots in half lengthways. Place them with baby

vegetables and garlic in a shallow ovenproof dish. Season with salt

and pepper, drizzle with oil and toss the vegetables to coat. Bake

for 20 mins until tinged brown at the edges, stirring once. Stir in

herbs, scatter over tomatoes and top with mozzarella. Bake for a

further 5-10 mins until the cheese has melted and is bubbling. Serve

at once garnished with black olives.