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 the challenge of working out what I am going to make each time as I nevquite know what I'm It makes me be more adventurous in my cooking rather than just buying my favourites"

— Box Scheme customer

Get started!

Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.