If you like ratatouille, once you've tried it roasted like this you'll never go back to the traditional method. Not only do the vegetables retain their shape and identity, but they also take on a lovely toasted flavour.
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a 16½ x 12 in (42 x 30.5 cm) shallow roasting tray.|
This recipe is from Delia Smith's Summer Collection, it also appeared in Sainsbury’s Magazine (Sept 1994).
Prepare the courgettes and aubergine ahead of time by cutting them into 1 in (2.5 cm) dice, leaving the skins on.
Now place them in a colander and mix them with one rounded dessertspoon of salt. Then place a plate on top of them and weigh it down with a heavy weight, making sure you have a plate underneath the colander to catch the drips.
Leave them like this for an hour so that any bitter juices can drain out.
Meanwhile, pour boiling water over the tomatoes, leave them for one minute exactly, then drain, slip the skins off and quarter the flesh.
When the aubergines and courgettes have drained, squeeze out any excess juice, then dry them thoroughly in a clean cloth.
Pre-heat the oven to its highest setting.
Now arrange the tomatoes, aubergines, courgettes, peppers and onion on the roasting tray, sprinkle with the garlic, torn-up basil leaves, crushed coriander seeds and pepper.
Drizzle the oil over, then mix thoroughly to get a good coating of oil.
Roast on the highest shelf of the oven for 30-40 minutes, or until the vegetables are tender and tinged brown at the edges.
Serve straight away.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Filo pastry is made ready to use, so no tedious rolling out and all that buttery, wafer-thin crunchiness is guaranteed. This filling makes a very special strudel, perfect for entertaining.
This famous Provençal vegetable stew is best made in the autumn when the vegetables needed for it are cheap and plentiful. This can be a most attractive dish but not if it ends up mushy. So to avoid this, make sure you don't cut up the vegetables too
Roasting vegetables is a great way of maximising their nutritional benefit as the vitamins don't leach out into the cooking water - and they're full of flavour and texture. This recipe uses all those wonderful root veg in one go.
Winter carrots can lack flavour and appeal, but if you add coriander seeds and slightly caramelise them in the oven, they seem to take on a new lease of life.
This is an ideal recipe for making use of new potatoes that are getting a bit on the big side.
In keeping with the principle that outdoor eating needs to be gutsy, these little potatoes are just that. They're easy too – they don't need any attention; you just leave them in the oven till you're ready to serve.
We all love roast potatoes, but sometimes it's good to try something new. Here, Delia has added red onions and red wine vinegar which gives a rich depth of flavour that's irresistible!
For a change to the usual boiled or steamed cauliflower, try Delia's oven-roasted recipe
A pack of frozen spuds becomes really classy with this treatment; the finishing flourish is a sprinkling of rosemary flaked sea salt.
Since oven-roasted vegetables in the 'Summer Collection' were so very popular, I simply had to do a winter version. Here is it and once again it is a winner for entertaining, not least because all the vegetables can be cooked together.
Roasting swede gives it a totally different dimension from boiling or steaming it, and adding a coating of flour and Parmesan cheese gives it a wonderful crunchy outside. Give it a try - even swede haters will love it!
Most Popular recipes
Win Kenwood kitchen equipment
01 Aug 2015 11:37
Week 3 winner
29 Jul 2015 17:34
30 Jul 2015 07:34
|Food and travel||
Refreshing cocktail with Galvanina
25 Jun 2015 21:28
|Can Anyone Help?||
01 Aug 2015 16:52
Jam made with concentrates
13 Jun 2015 07:32
Quartz kitchen worktops
24 Jun 2015 02:03
01 Aug 2015 13:57