Roasted Mediterranean Vegetables and a Soup

Whoops! We had a BBQ last night and one of the dishes I planned to serve was a tray of roasted Mediterranean vegetables, a sort of Ratatouille I suppose.  So, the tray of chopped up veg was roasted on the BBQ and put aside to keep warm whilst the meat was finished.  It was only when we finished the meal that I remembered the veg as we had tucked into the salad instead. I hate wasting food so it spent the night in the fridge and this morning the veg has become a really yummy soup.  

Ingredients

1 red pepper

1 yellow pepper

1 aubergine, cut into chunks

2 red onions, quartered

3 courgettes, cut into thick slices

6 tomatoes, quartered

2 tbsp chopped garlic

Handful basil leaves, ripped

Handful of parsley, chopped

A few sprigs of thyme, leaves picked

Salt and pepper to taste

Extra virgin olive oil. 

For the soup

400g can chopped tomatoes

Swiss Bouillon powder (4 teasp)

2 tins of water.

Method

Place all the veg onto a sturdy roasting tray.  Add the seasoning, herbs, garlic and drizzle with olive oil and mix together. 

Roast at 180C for 50 minutes and the the edges are toasted.  

Serve with more olive oil and crusty bread.

Soup

If you want to turn it into a soup, then put all the cooked veg into a saucepan and blitz.  Add a tin of good quality tomatoes and 2 tins of water mixed with a vegetable stock.  I use Swiss Bouillon powder.  Blitz again to get it as smooth as you can.  If you want it even smoother, and I did, then pass it through a sieve.