Name: Red roasted vegetables with salsa verde
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Ingredients: 2 kilogram mixed vegetables, eg red capsicum, beetroot, kumara, pumpkin, red onion, orange carrots, purple carrots, cut into even-sized pieces; 1 bulb garlic, broken into unpeeled cloves; 1 red chilli, deseeded and finely chopped; 1/3 cup olive oil; 2 teaspoon flaky sea salt; freshly ground black pepper; 200 gram cherry tomatoes; Salsa verde; 3 cup loosely packed fresh herbs, eg, parsley, basil and mint; 2 clove garlic, roughly chopped; 3 spring onions, sliced; 2 teaspoon drained capers; zest and juice of 1 lemon; 1/2 cup extra virgin olive oil; salt and freshly ground black pepper

Red roasted vegetables with salsa verde

These tasty red roasted vegetables are the perfect way to complete a weeknight meal, Serve vegetables drizzled with salsa verde or with the salsa verde on the side.

Serves 8

Prep

20M

Cook

40M

Total

This recipe first appeared in Food magazine issue 86.

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Ingredients

2 kilogram mixed vegetables, eg red capsicum, beetroot, kumara, pumpkin, red onion, orange carrots, purple carrots, cut into even-sized pieces

1 bulb garlic, broken into unpeeled cloves

1 red chilli, deseeded and finely chopped

1/3 cup olive oil

2 teaspoon flaky sea salt

freshly ground black pepper

200 gram cherry tomatoes

Salsa verde

3 cup loosely packed fresh herbs, eg, parsley, basil and mint

2 clove garlic, roughly chopped

3 spring onions, sliced

2 teaspoon drained capers

zest and juice of 1 lemon

1/2 cup extra virgin olive oil

salt and freshly ground black pepper

Method

1.Preheat the oven to 200°C and linean oven tray with baking paper. Place the mixed vegetables, garlic cloves and chilli on the prepared oven tray in a single layer. Pour over the olive oil, sprinkle over the flaky sea salt and season with freshly ground black pepper, tossing the vegetables to coat. Bake in the preheated oven for about 40 minutes, tossing the vegetables every 10 minutes until tender and slightly caramelised. Add the tomatoes to the mix after 20 minutes.

2.Meanwhile, for the salsa verde place all the ingredients into the bowl of a food processor and pulse until you have a coarse paste. Season to taste.

3.Serve the roasted vegetables drizzled with salsa verde or with the salsa verde on the side.