I know this is easy...but it's taken me a stupid amount of time to get this right. I think I've been mixing too many vegetables up in the past - ones that don't have a similar water quantity so they cook at different times. Now I'm sure that you can put them in the oven at different points but I either forget, or seem to get the timings wrong. So when grilling vegetables I stick to ones that take a similar cooking time and have a similar density.
Free From: Gluten, Soya, Dairy and Egg
Prep Time: 10 minutes
Cooking Time: 25 minutes
3 red, yellow or orange peppers or a mix (I don't like green!)
Salt and Pepper
2 tablespoons brown sugar or demerara sugar
3 medium Portobello mushrooms plus 1 tablespoon dairy free margarine
Preheat your oven to 200°C, 390°F
Slice the courgettes lengthwise to get a long slice of the vegetable - about 3 mm thick will do. I don't like them in little circles - they disappear to nothing.
Chop the peppers into quarters, and then cut each quarter in half (lengthwise). Again so you've a long slice of pepper that's similar shape to the courgette.
Toss the vegetables in olive oil. Sprinkle the demerara sugar over them and toss again.
Put 1 tablespoon of oil in a roasting pan and pop it into the oven for 5 minutes
When the oil is hot toss in the vegetables - the pan should sizzle a bit.
Put the mushrooms in the pan as well - dotted with dairy free margarine. They will just sit there and cook untouched.
After 10 minutes turn the courgettes and peppers over, and continue cooking for another 10-15 minutes or until the vegetables are caramelised and brown at the edges.
Serve warm, or at room temperature with hummus and flatbread.
Fancy keeping up with our personal allergy experiences?
Then click direct to our blog section.
Allergy UK is a great charity providing information and help for people with allergies.
Their hotline is staffed by wonderful people offering their help free of charge.
Their number is: 01322 619 898
And here we are talking about Eczema - click the pic for
More Great News for us!