22/02/2004
Home, hearth, and masses of laundry...
Well, it's quiet again. The tribe has dispersed leaving behind happy memories, an empty fridge, and loads of washing...
The starter for today's main meal went down particularly well- which was a relief to me, as it features in the book I am writing at the moment.
Try it, and see what you think...
Place on a baking sheet in a gentle oven for one hour :
4 red onions peeled and halved, 4 red peppers halved and deseeded, 4 small aubergines/ ends chopped off and the aubergine sliced down the middle.
Turn once during baking.
Remove and cool enough to remove skins from red peppers and aubergines.
Slice each vegetable neatly into whatever shape takes your fancy.
Arrange vegetables on plates.
Dribble virgin olive oil over each vegetable selection and add a splash of balsamic vinegar, plus some salt and pepper to taste.
Open a tin of anchovies- drain, and drape over the vegetables on each plate.
Serve with warm bread rolls to sop up the juices
Enjoy!
Susan
Copyright Susan Stephens
The starter for today's main meal went down particularly well- which was a relief to me, as it features in the book I am writing at the moment.
Try it, and see what you think...
Place on a baking sheet in a gentle oven for one hour :
4 red onions peeled and halved, 4 red peppers halved and deseeded, 4 small aubergines/ ends chopped off and the aubergine sliced down the middle.
Turn once during baking.
Remove and cool enough to remove skins from red peppers and aubergines.
Slice each vegetable neatly into whatever shape takes your fancy.
Arrange vegetables on plates.
Dribble virgin olive oil over each vegetable selection and add a splash of balsamic vinegar, plus some salt and pepper to taste.
Open a tin of anchovies- drain, and drape over the vegetables on each plate.
Serve with warm bread rolls to sop up the juices
Enjoy!
Susan
Copyright Susan Stephens
