Garden Medley

This Garden Medley is a warm, flavourful dish of aubergine, butternut squash, and mushrooms. It works beautifully as a vegetarian main or as a colourful side to meat and fish. Simple to make, full of colour, and endlessly adaptable.

Prep Time 15

Cook Time 30

Total Time 45

Servings People

Ingredients

1 medium aubergine diced into bite-sized pieces
1 medium butternut squash peeled, seeded, and diced
250 g mushrooms button or chestnut quartered
3 tbsp olive oil
1 medium onion finely chopped
2 cloves garlic minced
1 tsp ground cumin optional, for warmth
1 tsp smoked paprika optional, for depth
salt to taste
freshly ground black pepper to taste
1/4 bunch fresh parsley or thyme chopped
1 drizzle balsamic glaze

Instructions

Preheat your oven to 200°C (180°C fan) / 400°F / Gas Mark 6.
Spread the diced butternut squash on a baking tray, drizzle with 1 tbsp olive oil, season with salt and pepper, and roast for 20–25 minutes until golden and tender.
1 medium butternut squash, 3 tbsp olive oil, salt, freshly ground black pepper
Meanwhile, heat 2 tbsp olive oil in a large frying pan or skillet over medium heat.
3 tbsp olive oil
Add the onion and cook for 5 minutes until softened.
1 medium onion
Stir in the garlic, diced aubergine, and mushrooms.
1 medium aubergine, 2 cloves garlic, 250 g mushrooms
Cook for 10–12 minutes, stirring occasionally, until the aubergine softens and the mushrooms release their juices.
Add the roasted squash to the pan and sprinkle over the cumin and smoked paprika, if using.
1 tsp ground cumin, 1 tsp smoked paprika
Stir everything together and cook for another 2–3 minutes to let the flavours mingle.
Season well with salt and black pepper.
salt, freshly ground black pepper
Just before serving the garden medley, sprinkle with fresh herbs and, if desired, drizzle with balsamic glaze for a touch of sweetness.
1/4 bunch fresh parsley, 1 drizzle balsamic glaze

Nutrition