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“Another recipe from Freesia this Bank Holiday Sunday.

It is a simple one but try playing around with the choice of herb. Basil is lovely, especially with these vegetables but I love making a medley of squashes, potatoes, carrots etc and throwing some garlic and rosemary into the mix –  A fine selection to go with a bit of lamb. Alternatively as we move closer (apparently) towards summer, thyme is very much in season which would work really well with a joint of beef.

However, Freesia’s choice here would go much better with pasta! So, enjoy!

Tim”

Especially for those who like eating healthy or for those who are following a diet this dish is a good option. I just used vegetables and 1tbsp of olive oil and you can choose between 3 presentation options.

They can be served on their own for a lunchtime snack, as a side to some meat or fish or with some pasta. Safe to say if you make a batch of it, it’ll help feed you for days to come!

Ingredients

  • 1 aubergine
  • 1 courgette
  • 1 onion
  • 1 garlic cloves
  • basil leaves
  • 1 tbsp olive oil
  • salt, pepper.

Preparation

Cut the vegetables in to thin rounds using the mandolin (If you have one).

In a grill pan, put some olive oil and add the chopped garlic.

Add the vegetables and cook them for about 10 minutes, turning them over too cook both sides.

Finally add the fresh chopped basil. Enjoy it as a side dish with chicken or any meat.

If you are a vegetarian, simply cook some pasta, drain it and add the pasta to a pan with the vegetables, stir for a while on a low heat to mix the flavours before serving.