Thursday, 20 February 2014

Roasted Vegetables with an Oregano, Sherry Vinegar and Olive Oil Dressing

Just a quickie...

A very simple side dish which is delicious alongside fish or poultry, or as one of a number of tapa. I've used onions, peppers and courgettes here, you could put in whichever are your favourite vegetables, such as mushrooms, fennel wedges, aubergine etc. and add whole garlic cloves if you like, squeezing out the soft, caramelised insides after they're roasted. You could even chop them up smaller, then stir through some cous cous soaked in vegetable stock with chopped olives, and crumble some feta cheese over it to make it into a meal...

Mediterranean vegetables roasted in a sherry vinegar, olive oil and oregano dressing. Great as a side dish with fish, chicken or pork, or as part of a selection of tapas dishes. 

Serves two as a side dish or tapa, easily doubled. 73 calories per serving. A lovely accompinament to my cod with Romesco sauce, or sea bass with a Spanish cider and tomato sauce.
[Calories in square brackets next to ingredients]

1 medium red onion, peeled (90g) [37]
1 bell pepper, halved, de-stalked and de-seeded (110g) [29]
1 medium courgette (150g) [27]
½ tbsp sherry (or red wine) vinegar [5]
1 tsp olive oil [45]
½ tsp dried oregano [2]
Freshly ground black pepper, to taste [1]
Sea salt


Carefully cut the very tip off the end of the onion, then cut into six wedges from top to bottom. Cut the courgette into 1.5cm diagonal slices and cut the pepper into attractive, random diagonal wedges (see photo above for vegetables).

Put into a small oven-proof dish with the vinegar, oil, herbs and pepper (no salt, this will draw out the water, making your vegetables soggy), toss together, then roast in a pre-heated oven, gas mark 6 / 200C / 400F for 30 to 40 minutes, or until cooked to your liking. Season with sea salt once cooked, before serving.

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