You might notice a theme here; I’m a little obsessed at present with throwing a whole lot of summer produce in a roasting dish, tossing through some olive oil, salt and pepper, and blitzing it in a hot oven till the skins are wrinkly and sometimes a bit crispy and the innards are yielding – unctuous, sweet and juicy. So. Damn. Good. But even better when you then stir through some fresh stuff to offer contrast. Some raw tomatoes to marry with the cooked ones, bunches of fresh herbs from the garden, perhaps some fresh or crumbly cheese to give it an extra lift.
This bowl of goodness here also made use of some day-old sourdough, toasted a little, which soaked up all the juices very nicely, and to roast the veges in this bowl I coated them with a little pomegranate balsamic reduction made in Mangawhai by Divinity. It’s phenomenally good in all sorts of ways but particularly embracing the wonderful late summer vegetables round right now.
When roasted meets raw, flavour wins.