Chaat Masala Cooks

Colourful, smoky and full of flavour, this Grilled Veggie Delight is a tray of aubergine, courgette, peppers, corn, baby potatoes and tomatoes roasted with whole garlic cloves in a lemon and herb dressing, baked until tender and golden.

It takes very little effort and works beautifully as a side dish, a light meal or part of a barbecue spread.

Recipe Details

• Preparation time: 15 minutes
• Cooking time: 20 minutes
• Total time: Approximately 35 minutes
• Serves: 4 as a side

Ingredients

For the Vegetables

• 1 medium aubergine, cut into thick round slices
• 2 small to medium red onions, sliced
• 1 red capsicum, cut into chunks
• 1 green capsicum, cut into chunks
• 4–5 baby potatoes, cut into wedges
• 1 large courgette, cut lengthwise
• 2 large corn on the cob, cut into 3-inch pieces
• A handful of baby tomatoes
• 3–4 whole garlic cloves, peeled

For the Dressing

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1½ teaspoons paprika
• 1 tablespoon Italian seasoning
• Salt and black pepper, to taste

To Finish

• Grated Parmesan-style cheese, for dusting
• Fresh herbs, for sprinkling (optional)

Method

1. Preheat the Oven

Preheat the oven to 200°C/180°C fan/gas mark 6.

2. Prepare the Vegetables

Cut the aubergine into thick round slices, slice the onions, cut the capsicums into chunks, cut the baby potatoes into wedges, cut the courgette lengthwise and cut the corn into 3-inch pieces. Place them all in a large bowl or baking tray with the baby tomatoes and whole garlic cloves.

3. Make the Dressing

Mix the olive oil, lemon juice, paprika and Italian seasoning together, and season with salt and black pepper to taste.

4. Coat the Vegetables

Pour the dressing over the vegetables and toss until everything is evenly coated. Spread the vegetables out in a single layer on the baking tray.

5. Dust and Bake

Dust the vegetables with the grated Parmesan-style cheese and sprinkle over some fresh herbs, if you like. Bake for 20 minutes, until tender and golden at the edges.

6. Serve

Serve warm.

Tips and Variations

• Spread the vegetables out in a single layer so they roast and colour rather than steam.
• Cut the potatoes into thin wedges so they cook through in the same time as the other vegetables.
• Add a pinch of chilli flakes to the dressing for a little heat.
• Use vegetarian or halal-certified Parmesan-style cheese if avoiding animal rennet.

Storage

Keep leftovers covered in the refrigerator for up to 3 days and reheat thoroughly in the oven before serving.

Allergy information: Contains milk.