Griddled Roasted Vegetables

A great accompaniment to many meals or just lovely served as a starter or main - any spare dough balls can be cooked and served along side this with olive oil & balsamic vinegar to dip into. Best done in a hot outdoor oven - approx 300 degrees

Method

Slice the aubergine, courgettes and peppers into approx 5mm thick slices and brush with a little olive oil on each side

Place onto a cast iron griddle pan and alongside some asparagus spears and cherry tomatoes

Pop the griddle pan into the outdoor oven and leave for approx 2 minutes before checking the vegetables

Gently inspect the vegetables for charring on the one side - if charred sufficiently then turn to char the other side

Once charred on both sides remove from the oven and place the griddle on a wooden board to serve

Drizzle with a little olive oil if preferred



Ingredients

1 aubergine

1 courgette

2 red peppers

6 cherry tomatoes

1 bunch of asparagus