I am posting two versions of this and both are my favourites. Next month, we will be heading into our Summer months here in Israel, and over in Australia where Donna is, it will be the Winter months. So this recipe covers my homes in both parts of the world.
During our recent colder months, I made the Winter version quite a lot as I had an abundance of fennel and cauliflower in the garden. It is so quick and so tasty. It goes great with yoghurt and avocado sauce, lentil dal, quinoa and a green salad. Also, this combination is good if cooking for a crowd. This photo is from our recent Winter, and I will follow with a photo of the Summer roasted vegetables in the Summer season.
winter roasted vegetables – cauliflower, fennel & pumpkin
head of one medium cauliflower, broken into florets
large wedge of pumpkin, or 2 sweet potatoes, cut into chunks
6 fennel bulbs, cut in half, and then quartered
olive oil
4 – 5 sprigs rosemary
4 -5 sprigs of thyme
Pre-heat the oven to 180 degrees Celcius.
Place the cauliflower, sweet potato and fennel in a deep baking tray. Drizzle with olive oil and sprinkle over the rosemary and thyme. Place in the oven and bake until tender. Cover with alfoil for the first 30 mins and then remove. Stir occasionally.
summer roasted vegetables – okra, eggplant & beetroot
8 small potatoes
1 small eggplant
1 red pepper
6 small beetroots
okra (handful)
1 tab fresh ginger, finely chopped
1/2 tspn turmeric
sprinkle of cumin seeds
Steam potatoes and beetroot until just starting to soften. Cut the eggplant in half lengthways, then quarters, sprinkle with salt and let sit for 20mins.
Place all vegetables in a baking tray with finely chopped fresh ginger, turmeric and a sprinkling of cumin seed.
Bake until brown and the potatoes are crisp.
Serve with a lentil dhal and lightly spiced basmati rice (Heat a little ghee, fry cumin seeds, then a little curry powder. Add rice, and water and simmer covered until the rice is tender).
Goodness shared from Stacey
