VEG STACKS WITH RED PEPPER COULIS

SERVES Provides: 4 Other veg, herbs and spices.

● 1 large aubergine, cut into 4 round slices 1cm thick

● 1 red onion, cut into 4 slices

● 1 orange or yellow pepper, sides cut vertically to make 4 pieces

● 4 portobello mushroom caps

● 1 or 2 large, ripe tomatoes, cut into 4 slices about 1cm thick

● 3 tbsp minced red onion

● 2 plum tomatoes, chopped

● 2 roasted red peppers

● 1 tsp white miso paste

● 1 tsp dried basil

● ½ tsp dried thyme

● ¼ tsp turmeric powder

● Ground black pepper

● Fresh parsley for garnish HEAT oven to 220c/200c fan/ gas 7. Arrange the aubergine on a lined baking sheet and bake for 15 minutes. On a second sheet, arrange the onion and bake for 7 minutes. Turn over the slices, add the pepper and roast for a further 15 minutes. Put the mushroom caps, gill side up, on a baking sheet and bake for 10 minutes. Lower the oven to 180c/ 160c fan/gas 4. Arrange the veg in stacks, topped with a tomato slice, cover and bake for 20 minutes. Meanwhile, fry the minced onion in 3 tbsp water for 4 minutes. Stir in tomatoes, peppers, miso, basil, thyme, turmeric and black pepper and cover and cook until soft. Blend the sauce until smooth and serve warm with a parsley garnish.

EATING peppers is associated with a significantly lower risk of Parkinson’s disease. Researchers at the University of Washington studied the diets of 500 newly diagnosed patients and found that eating vegetables from the ‘nightshade’ family (potatoes,...