Canarian style baked vegetables

6
45 minutes

Ingredients

  • 2 aubergines
  • 3 courgettes
  • 1 onion, peeled
  • 1 small butternut squash
  • 4 roast red peppers, plus extra to garnish
  • 500ml of coconut milk
  • 250g of butter
  • 150g of plain flour
  • 1 handful of red amaranth, to garnish
  • green pesto, to garnish

Method

1
Preheat the oven to 190°C/gas mark 5
2
Trim the aubergines, courgettes and onion and slice thinly. Trim the squash and remove the seeds, then slice thinly. Drain the roasted peppers and slice into strips
  • 2 aubergines
  • 3 courgettes
  • 1 onion, peeled
  • 1 small butternut squash
  • 4 roast red peppers, plus extra to garnish
3
Blanch the vegetable slices in boiling water, drain and set aside to cool
4
In a saucepan, make a roux by stirring together the butter and flour over a medium heat to form a paste, then stir in the coconut milk until thickened and smooth
  • 250g of butter
  • 150g of plain flour
  • 500ml of coconut milk
5
In a deep, rectangular baking dish, alternate layers of the vegetables with the coconut sauce
6
Place in the preheated oven and bake for 15 minutes until hot through, and the top is coloured and golden
7
Cut into portions to serve, with a garnish of finely sliced roasted red peppers, amaranth leaves and a drizzle of pesto
  • 1 handful of red amaranth, to garnish
  • green pesto, to garnish