This vegetable side dish includes slow-roasted (confit) tomatoes and some of their oil. See recipe for how to make them. The salad is also good tossed through pappardelle, along with more of the tomato oil and some toasted walnuts.
Ingredients
| 1 | Fennel bulb, evenly chopped (Main) |
| 1 | Kumara, scrubbed and evenly chopped (Main) |
| ½ | Eggplants, evenly chopped (Main) |
| 1 | Courgette, or 2, evenly chopped (Main) |
| 1 splash | Tomato oil, a generous one, see link to recipe above (Main) |
| 1 splash | Red wine vinegar, a small one |
| ½ cup | Confit tomatoes, or more, see link to recipe above (Main) |
| 1 handful | Dill, torn, or use chervil or parsley |
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Directions
- Preheat oven to 200C. Toss all chopped vegetables with a big splash of the tomato oil (seeconfit tomato recipe), red wine vinegar, sea salt flakes and freshly ground black pepper and roast, tossing frequently until everything is tender and coloured. Remove and rest 5 minutes.
- Toss vegetables with the confit tomatoes, dill, chervil or parsley.
