Sunday, 13 October 2013

roasted vegetables with new potatoes

 Delicious, light meal. Originally based on a recipe from science fiction writer, Ursula K. Le Guin's novel, Always Coming Home. I think it was called Red and Green, featuring corn on the cob, aubergine, potatoes and courgettes.  No sweetcorn but a glut of cherry tomatoes. Also, the courgettes had become marrows so I just used about 1/2 of one. I've made this with mint and flat-leaf parsley instead of coriander; each adding a different twist. Needless to say, the kids would neither sample it or even look at it!
(serves 4)

  • 1 aubergine (cubed)
  • new potatoes
  • 2 courgettes (cored and cubed)
  • 4 or 5 cloves of garlic
  • a handful of cherry tomatoes
  • olive oil
  • natural yoghurt
  • cumin seeds (toasted just before serving)
  • fresh coriander (roughly chopped at the last minute)
  • 1/2 a preserved lemon
  • juice of 1/2 a lemon


  1. boil the potatoes until tender ( they can sit and wait whilst everything roasts if you get to them too early)
  2. heat the oil in a large roasting tray (oven on highish)
  3. add the aubergine, garlic and courgette, adding a glug of oil because the aubergine will suck it up like a sponge
  4. roast the veg until it's starting to brown then throw in the tomatoes for about another 10 minutes
  5. meanwhile... mix the yoghurt with lemon juice and a glug of good olive oil, salt and pepper 
  6. take the pan out of the oven and add the potatoes, tossing gently
  7. take the pulp out of the preserved lemon and thinly slice the rind
  8. pour on the yoghurt, sprinkling with preserved lemon slices, coriander and cumin seeds
  9. eat in the garden

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