ROASTED PEPPERS WITH YOGHURT, FETA AND SUMAC
Serves two but simply increase quantities to serve more. Note: It is imperative that the vegetables sit in a single layer in the roasting tin. If they are on top of each other you will end up with a not so appetising dish of mushy vegetables.
3 big bell peppers or king sweeties
1 punnet of cherry tomatoes or small tomatoes on the vine
4 cloves garlic
4 sprigs rosemary
100ml of greek yoghurt
1/2 tsp sumac
Fresh herbs (optional)
Salt and pepper
Heat oven to 180C. Cut peppers in half and deseed, cut into half again. Cut courgette on the diagonal into 1/2 cm pieces. Peel shallots. Cut eggplants into 1cm rounds, then cut in half again. Peel 4 cloves of garlic. Place all the vegetable in a single layer on roasting tray, they will fit quite snuggly but it is imperative they are not on top of one another. Place rosemary between the vegetables. Season with salt and pepper and drizzle over 6 tbsp of olive oil and toss through. Roast between 40 minutes to an hour (you want the veggies to have just a little char on them).
Mix the yoghurt and feta, add sumac, season to taste with salt and add herbs if you want to. Italian parsley, coriander maybe even mint. Now stir through one or two tbsp of the cooking juices from the vegetable tray. Serve the roast vegetables with generous dollops of the yoghurt mixture.