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Colourful festive vegetable roast

Colourful festive vegetable roast
Colour festive vegetable roast

Colourful festive vegetable roast
 
2 Woolworths exotic brinjals, thinly sliced
2 large sweet potatoes, thinly sliced
2 beetroots, thinly sliced
3 potatoes, thinly sliced
¼ cup extra virgin olive oil
4 garlic cloves finely grated
1T thyme leaves
1T rosemary, finely chopped
1t red chilli flakes
Salt and freshly ground black pepper to taste
1 red onion, thinly sliced into rings
1½ - 2 cups chicken stock
 
For the gremolata dressing
 
4T roughly chopped parsley
1 lemon, zested and juiced
2 garlic cloves
Salt and freshly ground black pepper to taste
¼ cup Sherry vinegar or red wine vinegar
½ cup Extra virgin olive oil
 
Toss all the sliced vegetables (except the red onion) together with the olive oil, garlic, thyme, rosemary, chilli flakes, salt and freshly ground black pepper ensuring the veggies are well coated.
Arrange the sliced vegetables as well as the onions in a roasting dish by standing them up against each other almost lining them up and single file. Continue doing this untilt he dish is completely filled with rows of colourful vegetables.
Pour over the chicken stock until the dish is almost full. Place in an oven preheated to 180° to roast for 40-45 minutes or until all the vegetables are perfectly cooked and the tops are slightly charred. While the veggies are cooking preprare the gremolata dressing:
Add all the ingredients for the gremolata dressing to a blender and blend until smooth. If the mixture needs more liquid slowly drizzle in extra olive oil until the desired thickness is achieved.
Serve the vegetable bake with some of the dressing spooned over. 

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