3-4 cloves garlic, roughly chopped
1 aubergine, thickly sliced
2 courgettes, thickly sliced
8-12 vine tomatoes
2 red peppers, quartered
Drizzle of olive oil
Dash of balsamic vinegar
1 teaspoon sugar
2 teaspoons dried oregano
Seasoning
Here’s a tasty 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.
Method
This is a really easy dish, suitable to eat on its own with the crumbled feta or goat’s cheese, or to use as a pasta sauce/base or even as a pizza topping.
Prepare the vegetables and place into an ovenproof dish, ensuring they are evenly distributed.
Mix the olive oil, balsamic, sugar, oregano and seasoning together. Pour this over the vegetables before tossing well ensuring the vegetables are evenly covered.
Turn on the halogen to 200°C (392°F). Place the ovenproof dish on the low rack and cook for 20-30 minutes until the vegetables are soft.
To serve, sprinkle with fresh Italian herbs and crumbled goat’s cheese or feta.
Source: “The Everyday Halogen Family Cookbook”, Sarah Flower
