Roasted Mediterranean Style Pickled Vegetables
Oven Roasted/Pickled Mediterranean Style Vegetables
Sharda Prasad
Oven roasted vegetables have become very popular in recent years. They are easy to prepare and go well with ‘roast’ dinners, at barbecues or with grilled fish. They can be served hot or cold as part of a buffet or as a sandwich filling. They can also be used as a pickle, they can be stored in the fridge for up to a week.
Ingredients
For Roasting:
2 courgettes, sliced thickly
1 aubergine/eggplant/brinjal (baingan), cut into 2 inch inch or 5 cm. chunks
2 red/yellow peppers/capsicum/bell peppers (Shimla Mirch), cut into 3-4 inch or 8-10 cm. chunks. You can also add a couple of finger chillies.
4 red onions, peeled and cut into bite sized chunks
A handful of small mushrooms, stalks removed
1/4 cup good quality Olive Oil
1 1/2-2 tsp. rock salt
4 garlic cloves, crushed
Salt to taste
For pickling:
1/2 cup white vinegar
1/2 cup water
2 tsp. pickling spice* mix
Salt and freshly ground black pepper to taste
Instructions
To Roast vegetables:
Prepare vegetables.
