


Roasted Vegies
1 eggplant/aubergine, sliced into rounds (see image)
2 zucchini, sliced into spears or rounds (see image)
3 red, yellow, and/or orange peppers/capsicum, sliced or as in image
8-10 cocktail onions or yellow onions sliced in 1/4's
1 Fennel, if you like
DIRECTIONS:
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Preheat oven to 350F/180C.
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Slice all vegetables as detailed in ingredients.
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Cover baking tray/cookie sheet with silver foil and spray with olive oil spray.
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Lay all vegies on tray/sheet and sprinkle with Himalyan salt to sweat. Leave for about 10 mins.
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Pat off 'sweat' with paper towel.
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Dust with oregano on some vegies if you like. Works well on Eggplant.
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Spray vegies with olive oil spray and place into oven for about 30 mins until soft.
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If need more browning, turn oven to broil/grill and cook for another 3-5 mins, watching to ensure no burning.
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Serve together with protein of choice.