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Ingredients:

  • 2 heads roasted garlic
  • ½ cup olive oil
  • 1 large red onion, cut into ½ inch rounds
  • 2 small zucchini, cut into ½ inch thick rounds
  • 1 can button mushrooms, sliced in halves
  • 1 small bundle of large asparagus
  • 1 big red bell pepper, seeded and cut into ½ inch strips
  • 2 tablespoons red wine vinegar
  • ½ teaspoon red pepper flakes
  • 2 tablespoons flat leaf parsley, finely chopped
  • ¼ teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 2 - 155 gram can 555 Sardines in Oil Spanish Style
  • wansoy and black olives for garnish
 
Method:
  1. Preheat broiler. Mix roasted garlic and olive oil. Set aside.
  2. Place vegetables in a large bowl. Put half of the of roasted garlic olive oil over vegetables. Toss well.
  3. Add more oil if necessary, to coat all vegetables.
  4. Spread vegetables on one layer on a baking sheet.
  5. Place in oven and allow to roast until they are cooked through, about 30 minutes. Stir vegetables occasionally to prevent burning. Vegetables should brown slowly.
  6. Heat the remaining roasted garlic olive oil in a small sauté pan over medium high heat until hot.
  7. Stir in the vinegar, red pepper flakes, and parsley.
  8. Whisk well and add salt and freshly ground pepper to taste.
  9. Remove dressing from heat.
  10. Pour dressing over roasted vegetables and sardines.
  11. Arrange in a platter decoratively. Serve.
Makes 5-6 servings