Roasted Vegetables With Caper Vinaigrette. It Won’T Get Any Better..
- Roasted Vegetables Ingredients
- 2 parsnips
- 4 medium size red onions
- 1 large or 2 smaller carrots
- 4 stems of rosemary
- 1 little hand full of fresh thyme stems
- 2 nice and firm garlics (whole)
- 1 cup extra virgin olive oil
- 1 teaspoon 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
- Caper Vinaigrette
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 4 tablespoons small capers
- 1/2 tablespoon salt
- 1/2 teaspoon dijon mustard
- 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!!
ingredients, parsnips, red onions, carrots, rosemary, thyme, firm garlics, extra virgin olive oil, salt, potato, fennel, zucchini, tomatoes, caper, extra virgin olive oil, lemon juice, capers, salt, dijon mustard
Taken from food52.com/recipes/24749-roasted-vegetables-with-caper-vinaigrette-it-won-t-get-any-better (may not work)