So September is sunny , the last crop of tomatoes from Nicks dad, these little yellow cherry tomatoes are so sweet , this was lovely simple and tasted fantastic
Once roasted all the vegetables become unctuous , when served the bread soaks up all the roasting juices, you could probably skip the anchovies / feta for a vegetarian/ vegan options but I was feeling decadents
Roasted Summer Vegetables
1 medium Augergine , cut into 1cm cubes
2 handfuls of Yellow Cherry tomatoes
2 cloves of garlic
1 Red Pepper , cut into chunks
1 tbsp of anchovy fillets
1 tbsp Capers
Slosh Olive Oil
Salt and Pepper
Fresh thyme
3 tbsp of feta
To serve
Ciabatta Bread
Rocket and Basil Leaves
Balsamic Dressing
5 tbsp of balsamic dressing
1 tbsp of honey
1 tsp Wholegrain mustard
In a large roasting tin mix aubergine , pepper , garlic,
Season with salt pepper and fresh thyme
Slosh over the olive oil , roast in the oven at 250degC for 20 minutes
Add the tomatoes , capers and anchovies
Roast for another 15 minutes
Just before serving crumble in the feta
Serve on top of warm toasted ciabatta
with rocket and basil leaves dressed with balsmic dressing.
