We have just finished our summer yoga week – a relaxing week of yoga, meditation, wonderful mountain walks and delicious vegetarian meals.

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A fresh salad of mixed leaves, fresg garden peas, almonds and borage flowers.

Of course this differs slightly from our main winter offering of skiing holidays for families – and offering family summer holidays, but theFrench Alps are such a beautiful place and so “right” for Yoga, we do set aside one week in the summer to offer a really wonderful yoga week.

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One of the most raved about meals featured a main course of mediterranean roasted vegetables.  The recipe is shown below. If you would like to know more about our Yoga week or indeed any other recipes, do contact us.

Mediterranean summer roasted vegetables

Ingredients

1 onion chopped into wedges

2 garlic cloves peeled and left whole

2 aubergines cut into 2cm chunks

500g courgettes cut into slices

3 red peppers cut into 2cm chunks

400g cherry tomatoes

5 table spoons of olive oil

2 x 400g tins cannelloni beans, drained

Lots of feta cheese crumbled into chunks

Method

Heat the oven to 200c/Gas 6.  Put the onion, garlic, aubergines, courgettes, red pepper and tomatoes into a large roasting tin.  Drizzle with olive oil well, toss to coat everything well, season and bung in the oven for 40 – 60 minutes, jiggling every now and again to make sure that the vegetables roast evenly.

 

About 10 minutes before serving add the tinned beans and mix well.

 

To serve crumble the feta on top, drizzle some balsamic vinegar and a bit more oil and add a few basil leaves as garnish.  Woo hoo!!