Prep Time:10 mins
Cook Time:20 mins
Delicious fresh veg from the Med. Marinated in some simple olive oil, fresh fruit and herbs. Served here steaming hot with a generous grating of vegan violife prosociano.
- 1Tbs olive oil
- ½ lemon's juice (get rid of the pips)
- 1 clove of garlic sliced very thinly
- 1 chilli chopped up small
- handful of fresh thyme
- 1 courgette
- 1 red pepper
- 7 vine tomatoes (baby plum/vittorria/cherry)
- drizzle of honey
- sprig of fresh rosemary
Preheat the oven to 180°C (fan oven).
In a bowl combine the oil, lemon juice, fresh garlic and chilli to create a tasty marinade.
Chop the courgette and red pepper into chunks and bung into the marinade with the tomatoes, drizzle a little honey over them and stir in.
Once the oven is hot, pop the marinaded veg onto a baking tray, add a sprig of fresh rosemary on top and bung in the oven for 20 minutes to roast.
Once they are cooked, grind a little salt and pepper over the top and serve immediately.
We love these with a good old grating of vegan violife prosociano.
Also fabulous with our home-made vegan, gluten-free gnocchi.