These wonderful summer vegetables are getting a right old work out in my kitchen, but that’s what eating locally and seasonally is all about.
And do you know there is even a word for it – scorpacciata –
translated literally it means “big feed”, but it also refers to eating large amounts of local in-season food!
Roasted Summer Vegetables & Chicken with Cucumber Yogurt Sauce
This could also be cooked in a large dish on a covered barbecue.
4 chicken thighs
sea salt and freshly ground black pepper
2 medium eggplant, thickly sliced
2 largish zucchini, thickly sliced – I used 1 green and 1 yellow
2 large red capsicums, cut into large pieces
1 cup Greek-style natural yogurt
2 green onions, thinly sliced
2 tsp shredded fresh mint
1 tsp ground cumin
1 medium cucumber, peeled and diced
1 Preheat oven to 200°C. Brush chicken with a little olive oil and season with a grind of salt and place on a large baking tray.
2 Place eggplant, zucchini and capsicum in a plastic bag, add a good drizzle of oil, twist top of bag and shake to coat vegetables with oil. Arrange vegetables around chicken in a single layer. Bake for 30-40 minutes or until chicken and vegetables are cooked.
3 Meanwhile, make sauce. Place yogurt, cucumber, green
onions, mint and cumin in bowl and mix to combine. Season with a good grind of salt and black pepper.
4 Divide vegetables and chicken between individual serving plates and serve a dollop of sauce on the side. Alternatively, pile
vegetables on a serving platter, top with chicken and serve sauce in a bowl on the side.
Happy cooking and eating.
Recipe by Rachel Blackmore
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