2 red onions, cut into wedges
4-5 cloves garlic, halved
8-10 tomatoes, scored but left whole
1 small aubergine, cut into thick wedges
2 courgettes, cut into lengthways wedges
Fresh thyme and rosemary sprigs
1 jar passata
Here’s a simple yet delicious halogen recipe from Sarah Flower.
Her book, containing 200 tasty Halogen recipes, entitled “The Everyday Halogen Family Cookbook”, is available through the Amazon link to the right in our sidebar.
In your ovenproof dish, combine all the vegetables. Pour over a drizzle of olive oil, a dash of balsamic and a sprinkle of sea salt and sugar. Add the herb sprigs and toss again to ensure it is all evenly coated.
Place on the high rack and cook at 200°C (392°F) for 20 minutes.
Add the passata and combine well. Season with black pepper. Place back in the oven and cook for another 10 minutes.
Serve with crusty bread. For added yumminess, add some cubed feta cheese before serving.
Source: “The Everyday Halogen Family Cookbook”, Sarah Flower