Mediterranean Vegetable Roast
Serves 6, Ready in 1 hour 25 minutes
Vegan, Gluten-free
A roast doesn’t have to be meat! Here’s a vegan centrepiece to impress.
Ingredients
- 3 tbsp rapeseed oil, plus extra for greasing
- 2 x 125g packs Co-op baby spinach Zest and juice of 1 lemon
- 2 garlic cloves, crushed
- 1 tbsp chopped mint
- 2 thyme sprigs, leaves only
- 3 large courgettes, thinly sliced lengthways
- 1 aubergine, cut into 1cm rounds
- 3 red peppers, halved and flattened
- 2 large tomatoes, thickly sliced 15g pine nuts, toasted
- 2 Co-op British carrots, shaved into ribbons with a veg peeler
- Basil leaves, to garnish
Method
- Preheat the oven to 200°C/fan 180°C/gas 6
- Grease and line the base and two long sides of a loaf tin with a single piece of greaseproof paper, so that it overhangs
- Put the spinach in a colander in the sink. Pour over a kettle of boiling water, then leave to cool
- Once cool, squeeze out any excess moisture
- In a large bowl, mix 1 tbsp of the oil, the lemon zest and juice, garlic, mint and thyme
- Season, then add the courgette strips and toss
- Heat a griddle pan over a medium-high heat and cook the courgette in batches, until charred
- Next, griddle the aubergine slices for 1-2 mins on each side, followed by the peppers
- Arrange the courgette along the bottom and sides of the tin, so the ends overhang
- Layer the peppers, tomatoes, aubergine, pine nuts, and spinach in two or three layers, then fold the ends of the courgette over
- Bake for 30 minutes or until golden. Carefully pour off any excess liquid. Leave to cool for at least 15 mins
- Meanwhile, heat the remaining oil in a frying pan over a high heat Fry the carrot in batches until beginning to crisp up. Drain on a plate lined with kitchen paper
- Put a board over the loaf tin and carefully flip
- Peel off the greaseproof paper, then top with the carrot and basil leaves to serve