Oven-Roasted Vegetable Tray with Smoked Paprika
Ingredients
- 2 pcEggplant (aubergine) (sliced into rounds)
- 2 pcRed bell pepper (in wide strips)
- 2 pcRed onion (in wedges)
- 4 pcRound tomato (halved)
- 400 gcanned chickpeas (cooked and drained)
- 4 pcGarlic (unpeeled and smashed)
- 5 tbspExtra virgin olive oil
- 1 tspSmoked paprika
- 2 pinchThyme
- 2 pinchGray sea salt
Method
Vegetables slowly candying in their own juices until pepper skins blister and onions turn translucent. Olive oil binds the drippings into a short, unctuous sauce with a smoky aroma.
- 1
Slice eggplants into 2cm rounds. Seed the peppers and cut into wide strips. Cut red onions into thick wedges so they retain some bite after cooking. Smash the garlic cloves with their skins on.
- 2
Arrange vegetables and drained chickpeas on a tray. Drizzle generously with olive oil. Sprinkle with smoked paprika, salt, and thyme. Mix by hand until every piece is glossy and well-coated in fat.
- 3
Bake at 200°C. Halfway through, turn the vegetables. Look for deep coloring: onion edges should brown and eggplant flesh should collapse under the pressure of a spoon.
- 4
Remove the tray from the oven. Let rest for 5 minutes so the juices settle slightly. The sauce should coat the vegetables without being watery.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the tray: vegetables should roast, not boil in their own steam.
- Garlic roasted in its skin turns into a delicious sweet cream to spread on toasted bread.
How long does this dish keep?
Keeps for 3 days in the fridge. Excellent cold the next day with a drizzle of vinegar.
