Roasted Aubergines, Courgettes and Portobello Mushrooms

Roasted Aubergine, Marrows and Portobello Mushrooms (0570)I wanted to throw something extra before the weekend, since I realised that I missed a post last week. I’m on a roasting kinda-kick. You’re sharp and you’ve already noticed. Please have patience with me. OK, so I could try to guess what you might be thinking: Portobello mushrooms are nice and big so that we can fill them with all sorts of goodness. Now that, my friend, is my wish for a last meal. That and a good ol’ lemon and sage roast chicken. But I can assure you that it lends itself so well here precisely because it’s large and meaty. I’m sure you know mushrooms – they absorb any flavour you give them but Portobellos don’t need much apart from good seasoning. Then you’re pretty much good to go. The same goes for aubergines.

These assembly non-recipes are great for the next few months, when if you, like me, will feel a bit lazy when it comes to cooking full meals. You don’t even need to think about putting everything on a tray and let the oven or grill do the work for you. The method is identical to the previous recipe, and it’s only here for completeness’ sake.

  • 1 Aubergine, washed, top and tailed and chopped into half-rounds
  • 1 – 2 courgettes, washed, top and tailed and chopped into rounds
  • 2 Portobello mushrooms, washed and sliced thickly
  • regular olive oil
  • coarse salt
  • freshly ground pepper

Preheat the oven to 200°C.

Wash the aubergines, courgettes and mushrooms in cold water and pat them dry with a clean tea towel. Chop them and tip them in a big mixing bowl and liberally pour in some regular olive oil.

Using your clean hands mix the vegetables with the olive oil. Make sure that all the vegetables are completely covered with a thin layer of oil. Add more if you feel the need to. Season with salt and pepper and give everything a good mix once again.

In the same roasting tray I also added a whole head of garlic, cut in half, drizzling some more olive oil on it. I wanted to use it with pasta later in the day.*

Tip the veggies on a non-stick roasting tray and place in the oven for around 30 to 40 minutes. They will take a little time to roast but it will be worth the wait. Keep an eye on them and I would suggest to give them a little nudge with a spatula after 20 minutes just to make sure they won’t stick to the tray when they’re done. You could also place them under the grill.

Serve as a side with grilled steak or chicken. Also tastes great over pasta.


You might also want to try my recipe for Stuffed Mushrooms.



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