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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.

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