Welcome To The World Of Neff - Sampford IXL

Vegetables and Vegetarian
Roasted Mediterranean Vegetables
Simple to Make
Cooking time:
1 hour
Method
Ingredients
4 peppers of assorted colours,
deseeded and cut into chunks
2 courgettes, cut into 1cm ( 1/ 4”) slices
3 red onions, peeled and quartered
1 aubergine, cut into chunks
45 - 60ml (3 - 4tbsps) olive oil
salt and black pepper
4 - 6 garlic cloves, whole
(to achieve a mild garlic flavour, do not remove the skin)
1. In a large bowl mix all the sliced and chopped vegetables, season and toss well in oil.
2. Transfer to the roasting/grill pan and spread out. Roast for approx. 1 hour at 160°C.
Variations
Try adding whole cherry tomatoes, olives, cubes of feta or goat’s cheese.
Or allow the vegetables to cool, add in 15ml (1tbsp) balsamic vinegar and a handful of torn fresh
basil and use as a bruschetta topping (refer to the index for page details).
Alternatively, roast any vegetables of your choice in the olive oil.
If using hard root vegetables like parsnips carrots, celeriac, swede etc. cut into chunks and plunge
into boiling water and bring back up to boil.
Drain and then toss in oil.
This will enable these harder vegetables to cook in 1 hour.
The ingredients are also an excellent base for the roasted vegetable lasagne (refer to the index for
page details) and can also be used for the roasted pepper and tomato soup recipe (refer to the index
for page details).
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Vegetables and Vegetarian
Roasted Pepper and Tomato Soup
Simple to Make
Cooking time:
30 minutes
Method
Ingredients
2 red or yellow medium peppers,
deseeded and cut into quarters
1 small onion, quartered
450g (1lb) flavoursome tomatoes cut into halves
45ml (3tbsps) olive oil
15ml (1tbsp) balsamic vinegar
a few sprigs of lemon thyme and parsley
200ml (8floz) water
250ml (10floz) milk
salt and pepper
2.5ml ( 1/ 2 tsp) sugar
crème fraiche, to finish
1. Spread the peppers, onions and tomatoes in a single layer in an ovenproof dish.
2. Mix the oil and vinegar and sprinkle over, with the herbs.
3. Place in the oven at 190°C for 30 minutes until roasted and slightly charred.
4. Liquidise the vegetables in a food processor, adding some water to create a thick puree.
Pass the mixture through a sieve into a saucepan. Add the milk and water to achieve the
desired consistency.
5. Season and stir through some crème fraiche before serving.
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