Ingredients
3 red onions, quartered and sliced
4 plum tomatoes
4-6 garlic clove, peeled and left whole
1 aubergine, thickly sliced
extra virgin olive oil
2 tsp finely chopped rosemary leaves
2 tsp chopped thyme
400g canned chick peas, drained and rinsed
4 handfuls baby spinach leaves
1 tbsp Balsamic vinegar
175g Feta cheese, crumbled
freshly ground salt and black pepper
4 plum tomatoes
4-6 garlic clove, peeled and left whole
1 aubergine, thickly sliced
extra virgin olive oil
2 tsp finely chopped rosemary leaves
2 tsp chopped thyme
400g canned chick peas, drained and rinsed
4 handfuls baby spinach leaves
1 tbsp Balsamic vinegar
175g Feta cheese, crumbled
freshly ground salt and black pepper
Method
1. Preheat the oven to 220°C/gas 7.
2. Arrange the onions, tomatoes, garlic and aubergine in a single layer in a large shallow roasting pan. Drizzle generously with olive oil. Sprinkle with the rosemary and thyme. Season to taste with salt and pepper.
3. Roast the vegetables for 30-40 minutes, turning occasionally, until the onions are browned and sticky round the edges. Remove from the oven and allow to cool a little.
4. Scatter the chick-peas and spinach over a large serving plate. Season to taste.
5. Arrange the roasted vegetables on top. Sprinkle with the balsamic vinegar and feta cheese. Drizzle with olive oil.
6. Serve warm or at room temperature.
1. Preheat the oven to 220°C/gas 7.
2. Arrange the onions, tomatoes, garlic and aubergine in a single layer in a large shallow roasting pan. Drizzle generously with olive oil. Sprinkle with the rosemary and thyme. Season to taste with salt and pepper.
3. Roast the vegetables for 30-40 minutes, turning occasionally, until the onions are browned and sticky round the edges. Remove from the oven and allow to cool a little.
4. Scatter the chick-peas and spinach over a large serving plate. Season to taste.
5. Arrange the roasted vegetables on top. Sprinkle with the balsamic vinegar and feta cheese. Drizzle with olive oil.
6. Serve warm or at room temperature.
