Roast Aubergine Courgette And Chickpeas With Green Herb Dressing Recipes

ROASTED VEGETABLES

Roasted vegetables image

Enjoy these vegetables as part of a sharing platter of nibbles, or serve as a side dish with meat or fish. Each serving provides 110kcal, 2g protein, 7g carbohydrate (of which 6g sugars), 7.5g fat (of which 1g saturates), 5g fibre and 0.4g salt.

Provided by Mary Berry

Yield Serves 8 as part of a sharing platter, or 4-6 as side dish

Number Of Ingredients 9

Ingredients

1 courgette
1 small aubergine
3 red peppers
2 red onions, thickly sliced
3 garlic cloves, crushed
2 tbsp olive oil
salt and pepper
200g/7oz char-grilled artichoke hearts, in oil, drained
2 tsp balsamic vinegar

Steps:

Heat the oven to 220C/200C Fan/Gas 7.
Cut the courgette and aubergine into 5mm/¼ in slices. Cut the peppers in 5mm/¼in strips. Place all the vegetables in a roasting tin with the garlic and drizzle with oil. Season well with salt and pepper.
Roast the vegetables for 20 minutes, then add the drained artichoke hearts. Toss everything together and return to the oven for a further 5-10 minutes, or until hot. Remove from the oven and leave to cool.
When cool, toss the vegetables with balsamic vinegar and serve.

Nutrition Facts : Calories 110kcal, Carbohydrate 7g, Fat 7.5g, Fiber 5g, Protein 2g, SaturatedFat 1g, Sugar 6g

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