Shopping Cart -

Your cart is currently empty.
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the Italy version of the site.
Would you like to switch to your local site?
Leggi ovunque Read anywhere
Modalità di pagamento Pocketmags Payment Types
Trusted site
A Pocketmags si ottiene
Fatturazione sicura
Ultime offerte
Web & App Reader
Loyalty Points

Midweek MEALS

Quick, tasty and nutritious food for when you’re busy

Escalivada – slow roasted peppers, aubergines and tomatoes

By Rukmini Iyer

Serves 2-3 | Prep 10 minutes | Cook 1 hr | Calories 431 (per serving)

2 whole aubergines, pricked all over with a fork

3 red pointy peppers

6 large vine tomatoes

1 red onion, quartered

a handful of fresh thyme sprigs

4 large garlic cloves, unpeeled

1 tbsp olive oil

2 tsp sea salt

50g (1¾oz) whole almonds

1 tbsp lemon juice

1 tbsp extra-virgin olive oil

25g (1oz) fresh basil, roughly torn or chopped

good crusty bread, to serve

1 Preheat the oven to 200°C/Gas Mark 6.

2 Tip the whole aubergines, red peppers, vine tomatoes, onion, thyme, garlic, olive oil and 1 tsp salt into a large roasting tin, then use your hands to coat everything really well in the oil and salt.

3 Transfer to the oven and roast for 1 hour, chucking the almonds in for the last 10 minutes to toast.

4 Remove the tin from the oven – the veg should be charred all over and very soft when prodded. Rescue the garlic, and leave the rest of the veg to sit while you whisk the lemon juice, olive oil and another 1 tsp sea salt, together with the squeezed-out and mashed roasted garlic. Using a knife and fork, remove the inedible tops and stems, then roughly tear the softened veg apart.

5 Scatter over the basil and the dressing, then mix really well together. Serve warm, with good crusty bread.

The recipes on page 54 are taken from The Green Roasting Tin by Rukmini Iyer, published by Vintage Digital. (RRP £16.99.) This book contains non-vegan recipes.

Gado gado – Indonesian salad with potatoes, green beans and beansprouts

By Rukmini Iyer

Serves 2 | Prep 15 mins | Cook 1hr | Calories 888 (per serving)

Purchase options below
Find the complete article and many more in this issue of Vegan Food & Living Magazine - Aug-18
If you own the issue, Login to read the full article now.
Single Issue - Aug-18
Or 549 points
Annual Digital Subscription
Only € 2,67 per issue
Was €46,99
Now €31,99
Monthly Digital Subscription
Only € 3,49 per issue
Was €4,49
Now €3,49

View Issues

About Vegan Food & Living Magazine

Looking for some al fresco recipes to make your vegan barbecues and picnics more exciting this summer? Look no further than the August issue of Vegan Food & Living as we have ideas for burgers salads, quiche and beyond. Also this issue we share the best dishes to cook up on a camp fire, reveal how you can get involved in World Plant Milk Day 2018, share 23 remarkable facts about honeybees and why you shouldn't eat honey, plus how you can put together nature's best first aid kit.