This dish was nearly called scrumptious sumac vegetables as they really are that moreish! A combination of cherry tomatoes, eggplant, mushrooms, capsicum (peppers), Spanish onions and garlic, these veggies make a wonderful topping to crusty sourdough bread, sweet potato boats, tossed through a salad or pasta, or as a delicious side dish.
These veggies are so, so easy! Once everything is prepared and chopped, it simply goes into the one pan and time and heat does its thing. The result is camaramelised and decadently rich veggies which can be used any way you like.
Extra virgin olive oil (a generous amount), salt and sumac is all you need. Have you ever tried sumac? Sumac isn’t actually a spice, it’s a powdered and dried fruit from the sumac flower and it has the most amazing tart, lemony, sun-dried tomatoey (not a word I know) flavour. It is a popular middle eastern spice and goes well with seafood, lamb, rice and of course vegetables. I like to use it when roasting all sorts of veggies, grilling prawns, sprinkling on top of homemade hummus and on top of a crispy fried egg!
As well as being simple, this recipe is also versatile – there really is no need for exact measurements of vegetables; add in as much or as little of each veggie as you like. I used a whole TWO BULBS of garlic because I freaking love roasted garlic, but if vampires in your part of the world aren’t a problem or you just don’t like garlic as much as me, then simply reduce the amount or leave it out.
Start by washing the eggplant, capsicum, mushrooms and cherry tomatoes. Slice and cut the eggplant into large, roughly 1 inch chunks. Leave small mushrooms whole and cut larger mushrooms into halves or quarters and slice the capsicum into large strips. Peel and slice the onions in half, then the halves into thirds or quarters lengthwise and finally peel all of the cloves of garlic.
Place everything (eggplant, capsicum, onion, garlic, mushrooms and whole cherry tomatoes) into a large, non-stick, high sided pan or roasting tray.
Drizzle liberally with extra virgin olive oil and sprinkle with half of the sumac and salt. Mix everything around, drizzle again and sprinkle with the remaining sumac and salt so that everything is nicely coated.
Place in the oven at 200° Celsius (390° Fahrenheit) and roast for 1.5 hours. Every 30 minutes, take the veggies out of the oven and give them a mix so that they caramelise evenly.
Serve hot over toasted ciabatta, sourdough, your favourite gluten free bread, on top of sweet potato boats, toss through salad or pasta, or serve as a delicious side dish. Garnish with fresh herbs.
Place any leftovers into glass storage containers and keep in the fridge for up to 3 days or the freezer until needed. This recipe also tastes amazing cold and is perfect for taking on picnics with a fresh baguette and a glass of white wine – enjoy!
Caramelised Sumac Vegetables
Ingredients
- 1 eggplant
- 3 capsicums
- 3 large red onions / Spanish onions
- 2 bulbs garlic
- 500 g mushrooms
- 500 g cherry tomatoes
- 2 tablespoons extra virgin olive oil
- 1.5 tablespoon sumac
- 3 teaspoons pink Himalayan salt
Instructions
- Wash the eggplant, capsicum, mushrooms and cherry tomatoes
- Slice and cut the eggplant into large, roughly 1 inch chunks
- Leave small mushrooms whole and cut larger mushrooms into halves or quarters
- Slice the capsicum into large strips
- Peel and slice the onions in half, then the halves into thirds or quarters lengthwise
- Peel all of the cloves of garlic
- Place everything (eggplant, capsicum, onion, garlic, mushrooms and whole cherry tomatoes) into a large, non-stick, high sided pan or roasting tray
- Drizzle liberally with extra virgin olive oil and sprinkle with half of the sumac and salt
- Mix everything around, drizzle again and sprinkle with the remaining sumac and salt so that everything is nicely coated
- Place in the oven at 200° C / 390° F and roast for 1.5 hours
- Every 30 minutes, take the veggies out of the oven and give them a mix so that they caramelise evenly
- Serve hot over toasted ciabatta, sourdough, your favourite gluten free bread, on top of sweet potato boats, toss through salad or pasta, or serve as a delicious side dish
- Garnish with fresh herbs
Notes
1
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