Tuesday, 6 September 2011

Roast Tomatoes with Aubergine, Mushrooms and Potato

The tomatoes are topped with chopped parsley, thyme, basil and garlic, a slice of halloumi cheese and a Kalamata olive. The herbs were fresh from the garden and most of the other ingredients came from the local Turkish shop recommended by my friend Emine.
The vegetables were drizzled with olive oil and roasted at 400F for one hour.

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