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ROASTED PROVENçAL VEGETABLES (SERVES 4-6)
1 large eggplant, diced
250 g baby potatoes, diced
250 g zucchini, sliced
500 g tomatoes, cut into thick slices
1 red onion, sliced
1 cup olive oil
Parsley, finely chopped
Fresh basil, finely chopped
Salt and pepper
1. Sprinkle the eggplant with salt and set aside for 30 minutes. In the meantime, dice the other
ingredients evenly. Drain the eggplant and set aside.
2. Preheat the Jet Fryer.
3. mix the eggplant, zucchini, potatoes, tomatoes, onion, parsley and basil together in a bowl. Sea-
son with salt and pepper.
4. Coat everything with the olive oil and place on the frying basket of the Jet Fryer.
5. Cook for 50-60 minutes or until the vegetables are soft. Serve hot.
Note: move the vegetables around occasionally to ensure that they are evenly cooked.
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