Roasted Vegetable Tapas
The "Roasted Vegetable Tapas" offers a delightful exploration into the rich tapestry of Spanish cuisine, using simple ingredients to create a dish bursting with flavor and texture. At the heart of this culinary gem are parmesan, courgette (zucchini), and aubergine (eggplant), each roasted to perfection to bring out their natural sweetness and smoky undertones. The parmesan adds a savory, umami-packed crust that beautifully complements the soft, caramelized vegetables beneath. This interplay of textures, alongside the earthy and nutty flavors, makes the "Roasted Vegetable Tapas" a testament to the power of roasting in transforming humble ingredients into something extraordinary. Served as part of a larger tapas selection or as a standalone dish, it invites diners to savor the simplicity and elegance of well-prepared vegetables, making it not just a meal but an experience that celebrates the beauty and diversity of Spanish cooking.
Equipment
- 1 griddle pan
Ingredients
- Small handful parsley
- 1/2 teaspoon paprika
- Zest 0.5 lemon
- 8 basil leaves
- 1 large aubergine
- 25 g parmesan
- 3 sundried tomatoes
- 1 large courgette
- 3 tablespoon olive oil
- 250 g tub ricotta
- 1 garlic clove
- 2 flame-roasted peppers
Instructions
- Slice the aubergine and courgette onto small, 2-3mm-thick slices. The peppers should be drained and rinsed.
- Preheat a griddle pan to medium-high heat.
- Pour the garlic oil on the vegetable strips and roast for 2-3 minutes on each side until it's soft and finely charred.
- Combine the cheeses, sundried tomato, lime juice, and spice in a mixing bowl.
- Arrange the aubergine strips on a big cutting board.
- A strip of courgette, a slice of spice, and basil leaves go on top of each.
- Organize on a plate and top with parsley leaf and paprika when ready to eat.