Thursday, April 7, 2011
Recipe: Roasted Vegetable Stack, with Tomato Sauce and Feta Cheese
This is a really yummy vegetarian dish, and i think it looks very sophisticated. If I had to do a posh veggie starter for someone on Come Dine with Me, I would make this dish! With the tomato sauce, you can use your own homemade sauce or if you're in a bit of a rush you can use a pre-made one- the sacla ones are good. This time I made a basic tomato sauce with passata, dried basil, thyme, oregano, salt, sugar and pepper-easy peasy! A quick starter, that can easily be made into a main course when you serve it with crusty italian white bread and a rocket salad.
Roasted vegetable stack, with tomato sauce and feta cheese (serves 2) £1.42 per serving
8 round slices of aubergine (not too thin!)
1 large courgette, halved and then sliced into strips
1 yellow pepper, seeded and quartered
Extra virgin olive oil
Salt and pepper
200ml tomato+ herb sauce (whether homemade or ready-made)
120g feta cheese
Chopped fresh parsley, for garnish
1. Preheat the oven to 200C. On two greaseproof lined baking trays, place all the prepared vegetables, drizzle with the olive oil, sprinkle with a little salt and pepper, and roast in the oven for 20 minutes.
2. A few minutes before the vegetables are ready, heat up the tomato sauce in a saucepan, until piping hot.
3. Remove the vegetables out of the oven, and begin to layer up onto two plates. Layer them up how you would like, but I like to put the pepper quarters and courgette slices in between the aubergine slices (making sure I end up with an aubergine slice on top, as it improves the presentation).
4. Pour over the tomato sauce, crumble over the feta cheese, sprinkle over some fresh parsley, and serve!