Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses

Award-winning hotel and restaurant situated on Summerhill Stud in the picturesque KwaZulu-Natal Midlands, South Africa.

Roasted Mediterranean Vegetables Recipe

Roasted Vegetables Photo : Jackie Cameron

Roasted Vegetables
Photo : Jackie Cameron

Roasted Mediterranean Vegetables sitting on a Whole-Wheat Crouté with Gorgonzola, White Caramelised Onions and Coriander Cream Recipe

Roasted vegetables are delicious. My particular preference is to roast Mediterranean veggies. Think courgettes (zucchini / baby marrow), aubergines (brinjals / eggplant), sundried tomatoes, olives and mushrooms. I include butternut and lots of rosemary to add a South Africa flavour. Place these vegetables on a crusty whole-wheat croute layered with gorgonzola, white caramelised onions, and finally a coriander crème. This offers a scrumptious savoury kick of note!

Yields : 2

Ingredients :

Caramelised Onions

435 g White Onions

500 ml White Wine

200 g Sugar

Roasted Vegetables what ever you enjoy-suggestions :

¼ small Butternut

2 Courgettes

½ Red Onion

4 Button Mushrooms

6 Sundried Tomatoes

1 Red Pepper

8 Cherry Tomatoes

Olive Oil for cooking

3 sprigs Fresh Rosemary

Salt and Pepper

Coriander Cream

10 sprigs Fresh Coriander

250 ml Cream

1 Lemon freshly squeezed

Whole-wheat bread rounds

Salted Butter

30 g Gorgonzola or any Blue Cheese

Method :

Caramelised Onions

1) Place all the caramelised onion ingredients into a heavy based pan.  Allow to simmer until onions are caramelised and all of the white wine has reduced to make a white wine syrup that is coating the onion slices.  Cool and refrigerate for later use

Roasted Vegetables

2) Peel, slice and chop the vegetables and drizzle with olive oil. Season and roast with rosemary in a hot oven until cooked

Coriander Cream

3) Liquidise the coriander and the cream.  Do this for a short period as you do not want the cream to get thick just to be flavoured with the coriander.  Add the lemon juice and start heating in a saucepan

4) Butter your whole-wheat bread rounds.  Place in the oven to toast. 

Serving :

5) Place warm toasted whole-wheat bread rounds at the base of your plate.  Layer the hot roasted vegetables with caramelised onions and gorgonzola.  Finish with hot coriander cream and garnish.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713