Main Course
Garlic Roast Vegetables on Hummus Toasted Sourdough
This is just packed full of flavour, sweetness, a depth of savouriness, creaminess, crunch! Insanely good.
Ingredients
Ingredients
- 2 Aubergine
- 2 Courgette
- 2 Red and yellow peppers
- 1 bulb of garlic
- 1 tsp sea salt
- 1 tbsp olive oil
- 1 tbsp of each Onion and Garlic powder
- 1 tbsp miso paste optional
- 75 mls oil
- 1 tsp Dried oregano
- 2 slices sourdough toast
- 4 tbsp hummus
Method
- Preheat the oven to 180℃. Chop the vegetables into 3cm cubes ( neat and small ).
- Drizzle the bulb of garlic with olive oil. Wrap loosely in foil. Roast for 1 hour. When cooked, squeeze out the roast garlic flesh. Mash and combine with any oil left and the salt.
- To Cook the Vegetables
- Pour the olive oil onto a flat baking tray. Put the tray in the oven to heat up.
- When hot, remove the tray from the oven, spread out the vegetables.
- Sprinkle with onion and garlic powder and dried oregano.
- Roast for 1 hour, tossing after 20 minutes and every so minutes.
- When caramelised and soft, allow to cool. Toss in the roast garlic.
- Toast some sourdough toast, spread on some of my delicious hummus and top with the garlic miso roast vegetables.
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