Ok, Let Me Show You How I Turn My Vegetables into the Main E

Bahan-bahan

S E RV E S 6

For the vegetables:

6 tbsp olive oil

4 tbsp cornflour

2 tsp dried oregano

2 tsp garlic granules

2 tsp paprika

1 tsp coarse black pepper

2 medium baking potatoes,

sliced into 1½cm (5/8in) rounds

2 medium aubergines, cut into 3 x 6cm (1¼ x 2½in) batons

2 onions, peeled and cut into 4 wedges (the root still intact to hold the layers together)

1½ tsp sea salt flakes

2 large courgettes, cut into 3 x 6cm (1¼ x 2½in) batons

2 kapya biber (capia peppers), red romano or small red bell peppers, halved, deseeded

and cut into 3 x 6cm (1¼ x 2½in) pieces

100g (3½oz) thick natural yoghurt

25g (1oz) fresh flat leaf parsley leaves

1 tsp dried mint

1 tsp pul biber (Aleppo pepper/ Turkish red pepper flakes)

For the Garlicky Tomato

Pomegranate Sos (sauce):

1 tbsp olive oil

6 garlic cloves, ground down to a paste

1 x 400g (14oz) tin finely chopped tomatoes or

4 large over-ripe tomatoes, halved and coarsely grated, skins discarded

1 heaped tbsp tatlı biber salçası (Turkish sweet, mild red pepper paste)

1 tsp icing sugar

2 tbsp pomegranate molasses

Sea salt flakes

Lemon wedges, to serve