Roasted vegetables with caper vinaigrette. it won’t get any better..
Roast
Roasting
If you’re looking for a pure, pure vegetable dish with incredible flavors, this recipe is the one. It just won’t get tastier than this. <br /> <br />Last night I was cooking a recipe from Ottolenghi’s ‘Plenty’ cookbook. It was simple, but almost too good to be true. Sweet potatoes and parsnip where the main ingredients: vegetables, I have to admit, I don’t often cook with. For some reason I never found them very appealing; a bit course and too sweet for my taste. But I decided to try them anyway; in the book they looked amazing, so it couldn’t be that bad. (And of course it was Ottolenghi’s, what was I thinking??) <br />Guess what; it was amazing. Oh my god, it was! I believe that these roasted vegetables combined with lemon and capers, could really turn a carnivore into a vegetarian! This is vegetarian food 2.0 !! <br /> <br />I added a few ingredients, like fennel (yes!! Fennel!!), zucchini and carrot, but I believe, according to Ottolenghi, that’s not a problem at all. And also the whole garlic’s; sliced in half; you should at least eat one of those by yourself! The roasted garlic cloves become as soft as butter. <br /> <br />So yes, I made it again today, and no-one had anything to complain. My whole family loved it, and they loved me for making it again, for you! With pleasure!
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