- 1 aubergine sliced
- 1 courgette sliced
- 1 small red bell pepper sliced in equal parts
- 1 onion quartered
- 6 whole garlic cloves
- 10 - 12 basil leaves
- 4 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- coarse sea salt
Pre-heat the oven to 200C / 400F
Prepare all vegetables, and put them together in a bowl. Add 2 tablespoon of olive oil and sea salt, making sure all veggies are well coated in olive oil and the coarse sea salt.
Layer your slices of vegetable and the whole garlic cloves on a roasting tray, and roast them for approx. 40 minutes.
Check the vegetables regularly,and turn them over when needed. (some will roast quicker than others)
Meanwhile prepare a small bowl with 2 tablespoon of olive oil, balsamic vinegar, salt, and soak the basil leaves in that vinaigrette mixture.
When all the vegetables are nicely roasted and slightly browned, take them out of the oven to cool down slightly.
Take 4 garlic cloves, de-skin and mash up the roasted soft garlic flesh, so you get a little bit of a garlic puree.
Stack the slices of roasted vegetables, and spread a little bit of the garlic puree between some of the stacked slices (doesn't have to be between every single layer).
When your vegetable tower is ready, pour over the vinaigrette mixture with some of the basil leaves.
Add the last garlic cloves, and serve straight away.
I have only used basil in this recipe. But you can use other herbs, like thyme & rosemary, or oregano for a more Italian flavour.
Serving: 1g | Calories: 385.29kcal | Carbohydrates: 32.63g | Protein: 5.78g | Fat: 28.09g | Saturated Fat: 3.97g | Sodium: 1208.8mg | Fiber: 11.67g | Sugar: 17.63g | Vitamin A: 8.7IU | Vitamin C: 87.5mg | Calcium: 8.85mg | Iron: 10.52mg