Roast summer vegetables with ajo blanco

Lifestyle Recipes Everyday Roast summer vegetables with ajo blanco Ajo blanco is a cold Spanish soup but it works really well as a sauce too Save Comment speech bubble icon Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.    See more Published 11 June 2026 4:27pm BST Related Topics Salad recipes, Vegetarian recipes, Aubergine recipes, Courgette recipes, Tomato recipes, Spanish recipes Save Comment speech bubble icon Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source Make this vibrant dish for a vegetarian side Credit: Haarala Hamilton and Valerie Berry Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.    See more Published 11 June 2026 4:27pm BST What did we eat before we learnt how to roast Mediterranean vegetables? They’re easy and the leftovers always fill my heart with joy when I see them in the fridge. It means a good lunch. Ajo blanco is a cold Spanish soup but it works really well as a sauce too. If you’re not serving this dish with others as part of a feast, it’s good with couscous or bulgur wheat on the side.               Overview Prep time 15 mins Cook time 45 mins Serves 6 as part of a spread Ingredients For the vegetables 1 large aubergine 2-3 courgettes 4 plum tomatoes or vine tomatoes, halved 1 yellow pepper, halved, deseeded and sliced 1 red pepper, halved, deseeded and sliced 6 tbsp olive oil some soft light-brown sugar (optional, but good if your tomatoes are a bit insipid) For the ajo blanco 2 garlic cloves, grated to a purée 100g blanched almonds 80g coarse white bread, without crusts, torn 135ml extra-virgin olive oil 2½ tbsp sherry vinegar juice of ½ lemon, or add to taste Method Step Heat the oven to 210C/200C fan/gas mark 7. Step Halve 1 large aubergine lengthways then cut each half into wedges, about 1cm thick at the thickest part. Remove the tip and base from 2-3 courgettes and cut into slices, slightly on the diagonal.  Step Line a large roasting tin with baking parchment (this makes it easier to move the vegetables to a serving dish).  Step Choose a smaller lined tin in which to roast 4 halved plum tomatoes or vine tomatoes – they should lie in a single layer. The reason for cooking them separately is that the tomatoes create a lot of moisture, which makes the vegetables steam instead of roasting. Step Spread the aubergine, courgette, 1 sliced yellow pepper and 1 sliced red pepper in a single layer in the large tin. Step Set the tomato halves in the smaller tin. Season both tins and drizzle with 6 tbsp olive oil.  Step Toss everything, finishing with the tomatoes cut-side up. Sprinkle some soft light-brown sugar on each half if you think they need it – if tomatoes don’t have a great flavour this helps.​ Step Put both tins in the oven and roast for 35-45 minutes, checking them during that time to make sure no edges are getting too scorched – move the vegetables around to avoid this. They should be soft, glossy and a little shrunken. Step Meanwhile, to make the ajo blanco, put 2 grated garlic cloves, 100g blanched almonds and 80g torn coarse white bread (without crusts) into a food processor and, with the motor running, gradually add 135ml extra-virgin olive oil and 100ml chilled water. You might not need all of the water – but the mixture shouldn’t be thick, it should be pourable.  Step Now the crucial bit – add 2 tbsp of the sherry vinegar and season. Step Tasting all the time, add more vinegar, seasoning and adding as much of the juice of ½ lemon as you think you need. This is where you make the ajo blanco delicious – or not. Step Transfer the vegetables and tomatoes to a large plate or broad, shallow serving bowl. Step Drizzle the ajo blanco on top and serve any you don’t use on the side. Join the conversation Show comments The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Please review our commenting policy. Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Please review our commenting policy. Related Topics Salad recipes, Vegetarian recipes, Aubergine recipes, Courgette recipes, Tomato recipes, Spanish recipes License this content You need to be a subscriber to join the conversation. Find out more here. Log In Subscribe Advertisement More Stories