![]() ![]() Roast all the veg until lightly browned around the edges - roughly 15 minutes for the eggplant and zucchini and 20 minutes for the potatoes. Spread out the veg, overlapping is OK and probably necessary to fit everything on. Sprinkle the zucchini and potato with salt. The eggplant will need a little more oil, and it does stick more easily. Sprinkle the 1/4 cup of oil over all the veg, rubbing around so that all sides get covered. Place each vegetable onto it's own baking sheet.Peel the potatoes then slice the same way. In the meantime slice the zucchini into similar 1/4 inch slices lengthwise. ![]() Set the colander aside to sweat for about 15 minutes (takes away any bitterness). Places them into a colander and sprinkle with salt - rub the salt around so that it reaches all sides on all pieces. Veg: Slice the eggplant into 1/4 inch thick slices lengthwise. ![]()
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