Vegan Mediterranean Vegetable Bake
I love this simplistic dish. It reminds me of a time I was lucky to go to Tuscany with some friends. I was a picky eater at the time and the most exotic food I would eat was Cheese and Tomato Pizza. Having this assortment of colours, textures and flavours hitting my naive little taste buds was a revolution to my palate. My wife has an aversion to Aubergine, so I leave it out when cooking for the family. Also, if you are not a practicing Vegan, a sprinkling of Parmigiano Reggiano really enhances the flavours.
Because I rarely use alcohol, I am a poor judge of what wine to recommend with this but dining Al-Fresco with this dish is certainly etched in my memory.
250g of Mushrooms
1 decent sized Courgette
2 Red Onion
A Handful of Basil
1 Yellow Bell Pepper
1 Red Bell Pepper
1 Aubergine / Egg Plant (Optional)
- Rinse and quarter the mushrooms
- Top and tail the onions and then quarter them, separate the onion layers so they look like petals.
- Chop the rest of the peppers, courgette, tomatoes and (optional) aubergine into large chunks.
- Finely slice the 2 cloves of garlic (or use 2 teaspoons of squeezy garlic, I’m not gonna judge you for saving time)
- Pour some olive oil into a roasting tin.
- Add the chopped veg and garlic to the roasting tin.
- Add more Olive Oil and toss in the roasting tin.
- Rip up a few Basil Leaves and liberally spread over the Vegetables.
- Add Salt and Black Pepper to personal taste.
- Cook at 180 0 C for 25 minutes
- For a non-vegan option, I would recommend using a garnish of hard Italian Cheese such as Shaved Parmigiano Reggiano (available from Aldi for about a £1)
- Serve and enjoy.