Lock-down roast Mediterranean veg with a twist
I absolutely LOVE this dish. A variation is to use the roast veg to make a vegetarian lasagna or add béchamel sauce and bake in the oven with haloumi on top.
Cut aubergines and zucchini in 2,5 cm thick dice. Salt and place in a colander with something heavy on top – to get rid of the moisture. Leave for an hour.
Roast baby tomatoes, aubergine, zucchini, onion, red, yellow, green and peppers with fresh thyme and marjoram.
Once it is done, add chopped up olives and capers.
Mix with pesto and grate Parmesan cheese over.