Adapted from “Pure Vegetarian,” by Paul Gayler (Kyle Books). Serves 4.
Ingredients
4 tablespoons good-quality honey
Juice and zest of 1 lemon
1 eggplant, cut into 1/2-inch dice
1 red onion, cut into wedges
2 zucchini, cut into 1/2-inch dice
2 red bell peppers, cut into 1/2-inch dice
1 yellow bell pepper, cut into 1/2-inch dice
Olive oil
2 1/2 cups good vegetable broth, hot
Salt and freshly ground black pepper
Directions
Preheat the oven to 450 degrees. Place the honey, lemon juice and zest in a roasting pan and add the vegetables. Drizzle over some olive oil, toss well together, and season lightly. Put in the oven and roast for 15 minutes until lightly caramelized, tossing them from time to time to ensure even cooking. Pour over the vegetable broth and cook for a further 20-25 minutes until the vegetables are cooked and the liquid in the tray is thick and caramelized. Serve with couscous or whole grain of your choice.
