Chilli Roast vegetables

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For 8 as a side dish, filling your roasting dish with vegetables; serve warm or at room temperature
garlic 1 head, broken into separate (unpeeled) cloves
sweet potatoes, skins scrubbed, cut lengthways into wedges
butternut squash skinned and cut into wedges
1 head cauliflower broken into florets
1 red pepper, seeded and cut into wedges
2 red chillies, thinly sliced
rosemary, sage or thyme 1 tbsp
olive oil 3 tbsp

Tahini dressing:
3 tbsp lemon juice
3 tbsp tahini
garlic puree to taste

1-2 tbsp water

Preheat the oven to 180C/gas mark 4.

Put the garlic, and chopped vegetables into a roasting dish. Sprinkle on herbs and plenty of freshly ground black pepper. Sprinkle red chilli peppers evenly throughout the vegetables. Drizzle over the oil Roast in the oven for 45 minutes, tossing twice.

After around 30 minutes check and if some of the vegetables are cooking too quickly, remove and bag in a foil “pocket or envelope” to keep warm but stop charring.

Add the dressing mixture together and shake to combine.

Serve the vegetables warm with a cooked grain such as tabbouleh, couscous or quinoa. My kids like this with sausages but I quite like it just as it is or topped with boiled eggs and crushed toasted nuts such as cashews.

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