Roasted Vegetables

by Giulio


500g potatoes
1 eggplant
250g red onion
50g parsley
1 garlic clove
100ml olive oil


Cut the potatoes into pieces not bigger than 3cm, and cook them in salted boiling water for about 10 minutes until they are cooked. Remove from the water and leave to cool for 10 minutes. Heat the oven to 200˚C. Cut the eggplant into cubes of 2cm and slice the red onion into fine strips. Mix the dressing in the blender: parsley, garlic, salt and olive oil. Arrange the potatoes, eggplant cubes and onions in a baking tray, poor over the dressing and season. Roast in the oven for 10 minutes.

I love getting my box of fruits and seeing the delicious colours and smells as they ripen. I have some standard grocery items too and love the quality of the sourdough bread and eggs.

— Lucy, Nethergreen

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