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
-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.