Piece of life
After all the excesses of the last few weeks, I wanted to enjoy my week off to cook a little lighter. I wanted vegetables, lots of vegetables… only vegetables! After a full plant-based grocery, here I am with an enormous quantity of vegetables. And no better way to use them than with an Ottolenghi recipe. I plunged into his book Plenty and the recipe of grilled vegetables with its little caper sauce immediately appealed to me.
About the oven-roasted vegetables recipe
The original recipe is with parsnips and sweet potatoes. But, as the chef points out, it is a framework to be adapted to the vegetables you like and/or have in stock. I had some sweet potatoes to use, as well as some potatoes, carrots and parsnips. I also had some mini red onions (leftover from hubby’s recipe). So I followed the chef’s method but used the vegetables in my pantry [zero-waste furthermore].
The recipe is quite classic, and above all, very easy. It’s just vegetables that are roasted in the oven with oil and spices. Ottolenghi gives precise measurements of oil, personally, I go with my feeling. For the spices, I used oregano today, but next time it could be rosemary or thyme for example.
The most undeniable part of this recipe is the caper sauce. It is delicious. The proportions gave a too small amount to my taste, so I doubled the volume. Pour the sauce over the warm vegetables and sprinkle with sesame seeds as suggested by the chef, it’s great!
A recipe to enjoy as a main course for a vegetarian meal, or to serve as a side dish [the caper sauce goes particularly well with fish].
Oven-roasted vegetables & caper sauce (Ottolenghi)
Équipements
Ingredients
- 2 sweet potatoes
- 4 potatoeus
- 6 parsnip
- 6 carrots
- 3 onions
- 2 gloves of garlic
- 1 tray cherry tomatoes (about 250 g)
- olive oil
- spices (oregano, rosemary, thyme …)
- salt & pepper to taste
Pour la sauce
- 4 tbsp olive oil
- 4 tbsp lemon juice
- 4 tbsp capers
- 1 tbsp maple syrup
- 1 tsp of Dijon mustard
- sesame seeds
Instructions
- Preheat the oven to 190°C (375°F).
- Peel parsnips and carrots. Cut them into sticks about 5 cm long and 0.5 cm thick.
- Peel and quarter the onions.
- Peel the garlic cloves and chop them.
- In an ovenproof dish, place the carrots, parsnips, onions and garlic. Pour a good drizzle of olive oil, add the spices, salt and pepper. Mix. Bake for 20 min.
- Meanwhile cut the sweet potatoes and potatoes in half (no need to peel them). Then cut them into quarters of about the same size.
- Add them to the vegetables that have already been cooked. Mix and return to the oven for 40 min.
- Prepare the cherry tomatoes by cutting them in half. When the vegetables are well roasted, add the tomatoes. Mix and cook for another 10 min.
For the capers sauce
- Pour the oil, maple syrup, lemon juice, mustard and capers into a container. Whisk to obtain a homogeneous sauce.
- Pour the sauce over the hot vegetables and sprinkle with sesame seeds.
