This a lovely and easy to make recipe, any in season vegetable can be used, when I made this I had eggplant from the farm, tomatoes and cucumber it also works well with squash and I bet pumpkin would be fun.
Ingredients:
- 5 small eggplants, sliced.
- a handful of cherry tomatoes
- one small cucumber cubed
- a small handful of fresh basil, chives and parsley
- 1/4 of a red onion
- 2 cloves of garlic chopped
- a dash of olive oil
- a dash of balsamic vinegar
- salt and pepper to taste
- 1/2 a lemon squeezed
- 2 tablespoons of olive oil for the dressing
- one can of chick peas
Method:
- heat the oven to 400 degrees
- slice the onion, vegetables and add to a baking foil lined baking sheet, add a little olive oil, vinegar, garlic and salt and pepper and roast for 10 minutes until soft.
- open a can of chick peas and add to a large bowl, then add the roasted vegetables.
- meanwhile mix the lemon juice with the olive oil and fresh herbs.
- add to the chick peas and finally mix in tomatoes and cucumbers.
This would make a healthy snack or packed lunch or a side dish for a meal.
