Roasted vegetables with caper vinaigrette

Roasted vegetables. It won’t get any better..

 

If you’re looking for a pure, pure vegetable dish with incredible flavors, this recipe is the one. It just won’t get tastier than this.

Last night I was cooking a recipe from Ottolenghi’s ‘Plenty’ cookbook. It was simple, but almost too good to be true. Sweet potatoes and parsnip where the main ingredients: vegetables, I have to admit, I don’t often cook with. For some reason I never found them very appealing; a bit course and too sweet for my taste. But I decided to try them anyway; in the book they looked amazing, so it couldn’t be that bad. (And of course it was Ottolenghi’s, what was I thinking??)

Roasted vegetables

Guess what; it was amazing. Oh my god, it was! I believe that these roasted vegetables combined with lemon and capers, could really turn a carnivore into a vegetarian! This is vegetarian food 2.0 !!

I added a few ingredients, like fennel (yes!! Fennel!!), zucchini and carrot, but I believe, according to Ottolenghi, that’s not a problem at all. And also the whole garlic’s; sliced in half; you should at least eat one of those by yourself! The roasted garlic cloves become as soft as butter.

So yes, I made it again today, and no-one had anything to complain. My whole family loved it, and they loved me for making it again, for you! With pleasure!

 

Roasted Vegetables Ingredients (4 persons, as a main dish)

 

2 parsnips

4 medium size red onions

1 large or two smaller carrots

4 stems of rosemary

little hand full of fresh thyme stems

2 nice and firm garlics (whole)

1 cup of extra virgin olive oil

1 tsp of salt, and freshly ground pepper

1 medium size sweet potato

1 fennel

1 zucchini

1 can of cherry tomatoes: if you like in different colours

 

VINAIGRETTE:

2 tbsp of extra virgin olive oil

2 tbsp of lemon juice

4 tbsp of small capers

1/2 tsp salt

1/2 tsp dijon mustard

 

DIRECTIONS:

 

  • Preheat the oven at 190C / 375F.
  • Peel the parsnips, and according to their sizes cut them in half (lengthwise) or in three. Divide those parts in four.
  • Peel the onions, divide them in four as well.
  • Do the same with the carrots: peel them and divide them into the same size. (about 5 cm long and 1,5 cm thick)
  • Add the vegetables to a mixing bowl, add the olive oil, the tbsp of salt, the rosemary- and thyme stems, and toss the vegetables into a baking dish.
  • Slice your garlics in two, carefully add them to the vegetable mix, and pour some oil over them with a spoon.
  • Place into the oven, and bake for 20 minutes. (just peek now and than)
  • In the meantime, cut up your fennel: remove the hard top and end, cut it into even slices and divide the slices in half.
  • Wash your sweet potato well, and cut off top and end. Divide it in half, and again, divide those parts into 6 or 8 smaller parts.
  • Wash and chop the zucchini into the same sizes.
  • After  20 minutes, add the new veggies to the baking dish (if necessary, use two, I did!) Carefully toss them into the hot oil, and place back into the oven for about 40 minutes.
  • In the meantime cut the tomatoes in half. And than, finally after 40 minutes, add the tomatoes to the veggies as well, toss them in a bit, and bake for another 10 minutes.
  • You can also make the vinaigrette now, by mixing all the ingredients.
  • Last but certainly not least: after you have taken out the baking dish, pour the vinaigrette on top, and enjoy these lovely vegetables! But be careful: it’s hot!!
carrots, tomatoes, unions
Preheat the oven at 190C / 375F.
Parsnip
Peel the parsnips
parsniop
…and according to their sizes cut them in half (lengthwise) or in three. Divide those parts in four.
Onions
Peel the onions, divide them in four
Carrots
Do the same with the carrots: peel them..
carrots
and divide them into the same size. (about 5 cm long and 1,5 cm thick)
Vegetables
Add the vegetables to a mixing bowl, add the olive oil, the tbsp of salt, the rosemary- and thyme stems..
Vegetables and salt
1 tsp of salt
sliced garlic
Slice your garlics in half, carefully add them to the vegetable mix,
Vegetables
..and pour some oil over them with a spoon. Place into the oven, and bake for 20 minutes. (just peek now and than)
fennel
In the meantime, cut up your fennel: remove the hard top and end,
sliced fennel
cut it into even slices and divide the slices in half.
sweet potato
Wash your sweet potato well, and cut off top and end.
sweet potato
Divide it in half, and again, divide those parts into 6 or 8 smaller parts.
zucchini
Wash and chop the zucchini into the same sizes.
Vegetables
After 20 minutes, add the new veggies to the baking dish (if necessary, use two, I did!) Carefully toss them into the hot oil, and place back into the oven for about 40 more minutes.
tomatoes
In the meantime cut the tomatoes in half. And than, finally after 40 minutes, add the tomatoes to the veggies as well, toss them in a bit, and bake for another 10 minutes.
lemons
You can also make the vinaigrette now, by mixing all the ingredients.
Roasted vegetables
Last but certainly not least: after you have taken out the baking dish, pour the vinaigrette on top, and enjoy these lovely vegetables! But be careful: it’s hot!!

9 Responses to “Roasted vegetables with caper vinaigrette”

  1. Monique van Zwanten

    Wat ziet dit er goed uit zeg! Complimenten. Prachtig gerecht. Ga ik binnenkort de show mee stelen!

  2. Mirjam Leslie-Pringle

    Thanks Kiersten! All the chopping takes some time, but it’s more than worth it!

  3. Nanda

    Made it and stole the spotlight!
    Festive recipe, awesome taste :-)

  4. Elke

    Het was HEERLIJK..! Ik ben ontzettend blij met dit recept! (Nu alleen nog uitvinden hoe ik zorg dat het sommige groenten niet aanbranden..)

  5. Mirjam Leslie-Pringle

    Hey Elke! Wat goed! Ja, genoeg olie gebruiken is the trick, en zo nu en dan even omroeren tijdens het grillen in de oven.

  6. Tips kerstdiner - Ellen Kant

    […] zelfgemaakte ragout op toast met salade. Als hoofdgerecht rollade met (gegrilde) groentes, (het recept van OttoLenghi ziet er zo prachtig uit, dat ik je dat niet wil onthouden), zelfgemaakte appelmoes en […]

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