This delicious sweet and savoury combination of roasted vegetables and fruit is perfect as a side dish to meat or just with warm flatbreads with humus. I usually serve it with other salads or saffrony couscous. Perfect for a dinner for two or a dinner party.
Serves 4 people
6 baby aubergines or one normal sized chopped into bite sized pieces
8 baby courgettes or two normal sized chopped into bit sized pieces
2 peppers both cut into eighths with seeds removed
1/2 cup of olive oil
A large handful of baby plumb tomatoes
2 firm peaches de stoned and cut into wedges
2 tablespoons of toasted pine nuts
Salt and pepper to taste
1/2 a pomegranate
2 cups of thick natural yogurt or dairy free alternative
2 crushed cloves of garlic
Big squeeze of lemon juice
Pinch of salt
Preheat the oven to 200c/400f.
Remove the stalks from the aubergines and courgettes and place in large roasting pan. Next add the peppers and peaches.pour over the olive oil and season with salt and pepper. Toss through. Roast for 20 minutes adding the tomatoes for the last 10 minutes.
In the meantime mix the yogurt with the lemon juice, garlic and salt and refrigerate until needed. Remove the seeds from the pomegranate and place in fridge too.
Place the roasted vegetables on a plate and sprinkle with the pomegranate seeds and pine nuts and a big dollop of the yogurt. Can be served at room temperature.
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