Category: Savouries
Roasted Vegetables
Ingredients:
onion
parsnip
sweet potato
courgette
salt
olive oil
Split the onion. Leave its outer skin on to protect the layers below. Scrape the parsnip and sweet potato, and split them and the zucchini lengthwise.
Mix a tablespoon of olive oil with half a teaspoon of salt and a tablespoon of balsamic vinegar. Brush all of the vegetables with the vinaigrette and set them cut side down, in a single layer, in an oiled pan.
Bake in a preheated medium oven until soft and browning at their edges.
Serve hot or at room temperature as an accompaniment to another dish or with something like our house houmous, Pound Down Purée.
Notes:
The winter squashes also suit this preparation very well.
Recipe Index
More Savouries:
Broiled Grapefruit | Anticuchos Without Heart | Squashelottes |Braise of Onions, Leeks and Shallots | Chayotes in Pepitas | Mushroom Fried Rice | Braised Parsnips and Peas |
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