Miso & Roast Garlic Vegetables with Hummus on Sourdough Toast Aisling Larkin newstalk Kieran cuddihy

Garlic Roast Vegetables on Hummus Toasted Sourdough

This is just packed full of flavour, sweetness, a depth of savouriness, creaminess, crunch! Insanely good.
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roast garlic
roast miso vegetables
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Servings: 4



  • 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


  • 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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