This vegetable is ready in a few minutes. To cook the vegetables sufficiently during the short roasting time, you only need to follow these rules. The vegetables should be sliced relatively thinly to allow the heat to penetrate quickly. Also, the vegetables that are roasted together should have roughly the same consistency (and therefore the same roasting time). Finally, it’s important not to have too many vegetables in the pan at once, preferring to roast them gradually. Of course, the above vegetables can be interchanged, this one I offer my favourite combination.
- 2 carrots
- 1 aubergine
- 2 smaller courgettes
- 1 onion (shallot)
- 1 red capsicum
- 1/2 broccoli
- 2-3 garlic cloves
- salt, black pepper, dried chilli
- fresh herbs to taste – I use thyme, parsley and basil
- Peel and thinly slice the carrots.
- Dice the aubergine and courgette with the skin. Also cut the peppers and onions into larger pieces (I deliberately put larger pieces because they are better to eat).
- Slice the broccoli thinly or break it up into florets.
- Heat a little oil in a wide pan or wok. When the oil is hot, lower the heat a little. Then fry the aubergine and courgette first, stirring them as they fry until the sides brown. Season with salt and set aside.
- Next, roast the carrots and broccoli, making sure that both the carrots and broccoli lie flat on the pan and turn them over after 2 minutes. Add salt as well. When they get brownish in spots, remove from the pan and set aside.
- Place the peppers and onions in the pan as well and sauté briefly. These are quickly done. As soon as the onions are golden, add the already prepared eggplant, zucchini, carrots and broccoli.
- Squeeze the garlic into the mixture and season everything with black pepper, chilli and chopped fresh herbs.
- Serve immediately. However, the vegetables also taste delicious cold.