Ingredients

Ingredients For the roasted vegetables

• 4 baby courgettes

• 2 baby aubergines

• 6 closed cup mushrooms

• 1 large red onion

• 200ml/6½fl oz olive oil

• 2 garlic cloves, slightly crushed

• 90ml/3fl oz/6tbsp balsamic vinegar

• 2 red peppers

• 2 green peppers

• 2 yellow peppers

• 4 sticks asparagus

• salt and pepper

For the tomato coulis

• 1 small red onion, chopped

• 1 stick celery

• 1 chilli, seeded and finely chopped

• 1 garlic clove, crushed

• 4 peeled plum tomatoes

• 250ml/8¼fl oz red wine

• 1 tbsp sundried tomato paste

• a little sugar (optional)

For the spinach and watercress mixture

• 150g/5oz mixed watercress and spinach

• pinch grated nutmeg

To garnish

• 2 slices chevre blanc

• 1 tbsp pine nuts

• basil leaves, torn

• shavings of grated parmesan

Description

Recipe Uses 4 Baby Courgettes, 2 Baby Aubergines, 6 Closed Cup Mushrooms, 1 Large Red Onion, 200ml/6½fl Oz Olive Oil, 2 Garlic Cloves, Slightly...

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