Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Summery Roasted Courgettes, Aubergines and Tomatoes with Feta and Pine Nuts
Celebrate summer vegetables when they're at their best with this simple one-tin recipe from Rukmini Iyer.
From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
Introduction
This summery dish, suggested by The Roasting Tin‘s lovely editor, Rowan, is as perfect for picnic antipasti as it is hot out of the oven. Lightly roasted feta is a revelation, and brings the flavours of the dish together in pleasing savouriness. This works beautifully with a side of hot buttered linguine.
Ingredients
| 1 | aubergine, thinly sliced |
| 2 | courgettes, thinly sliced |
| 150g | baby peppers, halved (use ordinary if small not available) |
| 2 | bay leaves |
| 2 sprigs of | fresh oregano, leaves only |
| 3 tbsp | olive oil |
| 2 tsp | sea salt |
| freshly ground black pepper | |
| 5 | vine tomatoes, quartered |
| 120g | feta cheese |
| 30g | pine nuts |
| ½ | lemon, juice only |
Method
Preheat the oven to 200° c fan/220° C/ gas 7. Place the aubergine, courgettes, peppers, bay leaves, oregano, rosemary, olive oil, sea salt and a good grind of black pepper into a roasting tin, and mix well with your hands.
Transfer to the oven and roast for 30 minutes, then mix in the quartered vine tomatoes. Scatter over the feta and pine nuts and return to the oven for a further 15 minutes.
Taste and season with more salt and pepper and the lemon juice as needed before serving.
