Mediterranean vegetables with preserved lemon and coriander

INGREDIENTS

• 2 red peppers
• 2 yellow peppers
• 6 medium baby marrows
• 2 red onions
• 2 aubergines, large
• 125g baby tomatoes
• 5ml salt
• 30g preserved lemons, rinsed and zest thinly sliced
• 8 sprigs coriander leaves
• Pepper to taste
• 35ml olive oil

METHOD

Top and tail peppers and slice into triangular chunks. Cut red onions in half lengthwise and then each half into three wedges.

Cut the aubergine into 2cm blocks. Lightly salt the aubergine and allow to degorge. Rinse the salt off after 20 minutes and dry well. Keep the baby tomatoes whole, unless they are large.

Combine the peppers, baby marrow, aubergine and onion and drizzle with half the oil and season.

Place the seasoned vegetables in a roasting pan in a single layer and roast in a preheated oven at 190°C for 20 minutes. Then season the tomatoes and add to the rest of the vegetables. Roast for a further 15 minutes.

Remove the vegetables from the oven when they are cooked and have some colour. Stir in the preserved lemon and chopped coriander and serve. Garnish with fresh coriander leaves.

This dish can be served hot or at room temperature.

To make your own preserved lemons

Choose a jar into which you can preserve the lemons. It should not be too big as they should squash a bit. Place a 1cm layer of coarse sea salt at the bottom of the jar.

Cut the lemons into quarters, but don’t cut through the bottom. Take a tablespoon of coarse salt and rub it inside. Place the lemons into the bottle. Squeeze a bit of juice out as you force them into the jar. You want the lemons to be covered completely in a salty lemon juice. Add dried spice for extra flavour.

Seal the jar, store in a warm dark place and leave for at least 3 weeks. The lemon rinds should now be soft and ready to use.

Serves: 8, Preparation time: 20min, Cooking time: 40min

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