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Baked Mixed Vegetables

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Don't be discouraged by the simple title. This recipe is great to prepare ahead of time, cooks alone with little input, is fabulous hot either alone, as a main or as a side dish, with a roast meat and is equally good cold the next day in a wrap for work or school. The colours in this recipe really make it!

Don't be discouraged by the simple title. This recipe is great to prepare ahead of time, cooks alone with little input, is fabulous hot either alone, as a main or as a side dish, with a roast meat and is equally good cold the next day in a wrap for work or school. The colours in this recipe really make it!

Ingredients

Serves: serves 6 with leftovers.

Metric Cups
  • 4 small potatoes
  • 1 small pumpkin (piece)
  • ½ sweet potato (kumera)
  • ½ aubergine
  • 1 courgette
  • 1 handful button mushrooms
  • ½ pepper (various colours)
  • ½ red onion
  • 1 clove garlic
  • 1 punnet cherry tomatoes
  • 250 millilitres red wine
  • 1 olive oil (a drizzle)
  • 1 pepper
  • 1 italian mixed herbs (sprinkling)
  • 4 small potatoes
  • 1 small pumpkin (piece)
  • ½ sweet potato (kumera)
  • ½ eggplant
  • 1 zucchini
  • 1 handful button mushrooms
  • ½ pepper (various colours)
  • ½ red onion
  • 1 clove garlic
  • 1 punnet cherry tomatoes
  • 8⅘ fluid ounce red wine
  • 1 olive oil (a drizzle)
  • 1 pepper
  • 1 italian mixed herbs (sprinkling)

Method

Baked Mixed Vegetables is a community recipe submitted by Sandi66 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cut all vegetables to bite size pieces and place into large oven proof baking tray as you go.
  • Peel the garlic cloves and throw whole cloves into the mix. Cut cherry tomatoes in 1/2 for a fuller flavour.
  • Once all veg chopped, sprinkle pepper and herbs and drizzle on the olive oil.
  • Pour in the red wine and stir about a bit to mix through.
  • Bake about 1 hour at 180-200 degrees Celsius. Stir occasionally if you feel like it.
  • It is ready when the potato is soft and the aubergine has absorbed most of the liquid.
  • Cut all vegetables to bite size pieces and place into large oven proof baking tray as you go.
  • Peel the garlic cloves and throw whole cloves into the mix. Cut cherry tomatoes in 1/2 for a fuller flavour.
  • Once all veg chopped, sprinkle pepper and herbs and drizzle on the olive oil.
  • Pour in the red wine and stir about a bit to mix through.
  • Bake about 1 hour at 180-200 degrees Celsius. Stir occasionally if you feel like it.
  • It is ready when the potato is soft and the eggplant has absorbed most of the liquid.
  • Additional Information

    Beware of putting in too much of anything as it seems to grow as you chop!

    Beware of putting in too much of anything as it seems to grow as you chop!

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