Roast Pumpkin, Tomato And Aubergine Salad

4 servings

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Roast Pumpkin, Tomato And Aubergine Salad Ingredients

8 sl From a small pumpkin; each	Basil leaves; to garnish
; thick, seeded	Olive oil bread; to serve
1 Aubergine; quartered	DRESSING
; lengthways	6 tb Extra virgin olive oil
2 lg Marmande tomatoes; halved	1 tb Balsamic or sherry vinegar
6 Elephant garlic cloves;	1 ts Dijon mustard
Salt and ground black pepper	1 pn Salt
6 Basil leaves; turn in half,	1 ts Fresh young lovage leaves;
; 8	; fresh flat leafed
Sugar	Parsley; chopped
Olive oil

Instructions for Roast Pumpkin, Tomato And Aubergine Salad

Preheat the oven to 220C/425F/gas7. Arrange the prepared vegetables with the garlic in a roasting tin, then season with salt and pepper. Put the basil leaves into the flesh of the tomatoes, then scatter over a little sugar. Drizzle everything with olive oil, then roast at the top of the oven for 40-45 minutes, until the vegetables are just starting to blacken. (Check after 30 minutes and remove the tomatoes if they are already soft). Allow the vegetables to cool slightly, then cut the pumpkin away from the skin. Leave for 10 minutes, if you intend to serve the salad warm, or until completely cold. Prepare the dressing by blending all the ingredients together and season with salt, pepper and sugar to taste. Peel the garlic, then arrange the vegetables on serving plates. Pour the dressing over and then add a little fresh basil to each helping. Serve immediately with plenty of olive oil bread. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.

Main Ingredient: TomatoesCuisine: Uncategorized

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