Mixed Roasted Vegetables With Special Sauce Vinaigrette

It is funny how we can fill up on vegetables which contain an average of 90% water. Amazing! Therefore the more vegetables we eat the better. It is more beneficial for the body to eat them raw but for the sake of taste we roast them with some herbs and olive oil....

Serves 4 - 6

-  4 big onions.
-  4 big zucchini.
-  3 big eggplant.
-  3 Red bell peppers.
-  3 Orange bell peppers.
-  3 Yellow bell peppers.
-  250 gr of white normal size mushrooms.
-  ½ cup extra virgin olive oil.

For the vinaigrette:

-  1 tsp. Mango Chutney.
-  1 tsp. Maille honey mustard.
-  1 tsp. Petimezi (in Greek) or molasses out of grape juice.*
* Fresh grape juice is taken during the grape harvest and boiled till it becomes dark and thick. 
 - 1 Tbsp. Balsamic vinegar.
-  3 Tbsp. extra virgin olive oil.
-  Salt and pepper to taste.

Method for the Vinaigrette:
-  Mix all the above to a thickish cream.

-  Preheat your oven to 200 degrees Celsius with air.
-  Try to cut the vegetables the same size.
-  Fill your oven baking tray with rows of the same vegetable as shown in picture.
-  Roast at 200 degrees Celsius with air for 30 minutes.
-  Start broiler for the last 10 minutes taking care not to burn them.

-  Take baking tray out of oven, let cool til time to serve.
-  Add some vinaigrette sauce over vegetables.

Picture Above Just Shows The Color And Consistency Of The Vinaigrette.

-  Open a can of sardines or tuna per person, strain, and top the vegetables. (Optional).



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