Oven Roasted Winter Vegetables

Now is the season of mists and mellow vegfullness!  For a full bodied meat-free Monday dish you need look no further than your autumn veg rack.  The following may appear a somewhat loosely formed list of ingredients but it depends firstly on what you happen to have gathered from your garden, allotment or local farmers’ market, and secondly which your favorites are!

  • 1 kilo mixed winter vegetables comprising any of the following – but definitely including the onions and garlic!
  • Sweet Potato
  • Beetroot
  • Parsnip
  • Butternut Squash
  • Carrot
  • Onion
  • Garlic
  • Extra virgin olive oil
  • ¼ segment of stratta salt preserved lemons
  • crushed black pepper

Salt preserved lemons

Peel and crush some garlic cloves into a goodly dollop of extra virgin olive oil along with black pepper to taste.

Take a segment of the lemon, scoop the pulp back into the jar, rinse the rind and slice finely.

Chop your mixture of winter vegetables into chunks and toss them well in the olive oil with the lemon.

Roast in a hot oven for around 45 minutes until cooked, turning twice along the way.

Serve with couscous or chunks of warm crusty bread.