Oven roasted vegetables

Ingredient – For 4 people

• 4 eggplants
• 1 sweet potato
• 2 red peppers
• 3 potatoes
• 1 piece of pumpkin or butternut
• 3 red onions
• 100ml (4 fl oz) olive oil
• 2 tablespoons of thyme
• 1 tablespoon of salt
• 1 teaspoon of black pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger

Instructions

-Peel all the vegetables and cut them into equal length pieces.

-Preheat the oven to 200°C (390°F)

-In a large bowl, combine the spices, olive oil, thyme, salt and pepper.

-Add the vegetables to the bowl and toss to coat all the vegetables with the infused oil.

-Spread the vegetables out in a large baking dish. 

-Bake for 90 minutes at 180°C (360°F)

-Stir the vegetables every 1/2 hour and add a little olive oil with a brush at the end of cooking.

This recipe can be made with any winter or summer vegetables depending on the season.

To be enjoyed with a glass La Chaudouillonne 2015.