Recipe - Roasted Mediterranean Vegetables With Cream Cheese And Toma

2 Courgettes; (medium)
1 Aubergine; (medium)
4 Ripe Plum Tomatoes
1 Red Pepper; (medium)
1 Yellow or Orange Pepper;
(medium)
8 small Onions; (peeled)
1 Fennel; (medium tough core
; removed and cut
; into wedges)
3 Cloves Garlic; ( cut or sliced up )
2 tablespoon Chopped Basil; (not too
finely
; chopped)
1 teaspoon Crushed Coriander Seed
250 g Cream Cheese
1 Ciabatta Bread
Olive Oil
Salt and Pepper

SALSA
1 small Red Onion; (peeled and
finely
; chopped)
2 Red Chillies / or 1 tbsp
Capers; (depending on how
; spicy you want the
; salsa)
450 g Ripe Tomatoes
2 tablespoon Coriander; (coarsely
chopped)
A little Sugar

1. Cut the aubergine into 1 inch thick slices, and then into cubes. Cut the
courgettes into One half inch thick slices.

2. Put the aubergine and courgettes into a sieve or colander and sprinkle
with salt.

3. Toss the vegetables and then press them down with a weighted plate for
an hour or so to remove the bitter watery juices.

4. Cut the peppers into large chunks and quarter the tomatoes. Toss all the
prepared vegetables together with the basil and garlic, and spread on a
roasting tray.

5. Drizzle on some olive oil (3 4 tbsp should be enough) and toss to
ensure everything is coated in oil.

6. Roast in a hot oven 220ºc / 400ºf / Gas Mark 6 for 30 40 minutes or
until the vegetables begin to char at the edges.

7. Add a little milk to the cream cheese to soften the consistency (you
could add a little garlic).

Salsa

8. Dice the onion finely. Deseed and finely chop the chillies, or chop the
capers.

9. Deseed the tomatoes and chop them finely.

10. Toss all the ingredients together, adding a little sugar to taste.

11. The salsa can either be eaten like this or "thinned" out with a little
olive oil and balsamic vinegar / lemon juice.

Serve

12. Serve warm on a Ciabatta bread that has been brushed with olive oil and
toasted.

13. The vegetables can be eaten hot, warm or cold, topped with a spoonful
of cream cheese and possibly a sprinkling of toasted pine nuts. The salsa
can be serve separately.

Converted by MC_Buster.

NOTES : Chef:Greg Robinson

Converted by MM_Buster v2.0l.