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
Place any leftovers into glass storage containers and keep in the fridge for up to 3 days or the freezer until needed.
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