Before doing anything else, put an oven shelf in the highest
slot, and turn
your oven up as high as it will go.
Next, chop up a combination of:
Courgettes
Aubergine
Peppers, red, yellow or green, or preferably a mixture,
Tomatoes (unchopped, if cherry).
Onions, shallots, leeks or syboes,
Fennel
Celery, maybe.
Cut them quite chunky.
Toss in a bowl with a little olive oil. Salt lightly. Spread
onto a baking
tray.
Bung into the top of the oven. Close the door immediately
to keep the heat
in. Cook until nicely charred around the edges.
At the same time, have a whole bulb of garlic at the bottom
of the oven.
Cook until soft enough to squeeze the cloves out of their skin. Add to the
veg - not as pungent as you'd think. If that sounds just too garlicky, make
some croutons by rubbing thin slices of French bread (stale is fine) with
a
cut clove of garlic, drizzle with oil, then put in the oven until golden.
Break up and mix with the veg just before serving.
Serve lukewarm or cold, on a bed of leaves, with balsamic
vinegar and a
little olive oil (extra virgin, if you are still allowed to use it), and maybe
some fresh, shaved parmesan.
Also good in sandwiches
I like to make a dressing with 1 measure wine vinegar, 1 measure
balsamic, 2
measures good olive oil, a spoon of wholegrain mustard. Put in a jar and
shake.
If
you use this recipe, please
make a charity donation.
