John Myers
Oven Vegetables with Beetroot Sauce and Green Chilli Oil
The perfect oven vegetables with beetroot sauce and green chilli oil recipe with a picture and simple step-by-step instructions.
- 1 tuber Garlic fresh
- 400 g Waxy potatoes
- 1 piece Small sweet potato
- 1 piece Paprika
- 150 g Boiled beetroot
- 2 piece Red onions
- 2 piece Zucchini
- 4 piece Tomatoes
- 10 tbsp Good variety of olive oil
- 0,5 Lime and the juice from it
- 3 tbsp Apple Cider Vinegar
- 1 tsp Maple syrup can be used as a substitute for liquid honey
- 1 bunch Fresh smooth parsley
- 2 piece Chili peppers green
- 150 g Goat cream cheese
- Halve the garlic bulb horizontally. Peel and wash potatoes (both types) and cut into thick slices. Brush a baking sheet with olive oil and spread the garlic and potatoes on top. Fry at 200 degrees for about 20 minutes.
- In the meantime, peel the onions and cut into wedges. Wash the zucchini and cut into thick slices. Halve the washed tomatoes horizontally. Wash and core the peppers and cut into large pieces. After the 20 minutes add the remaining vegetables to the potatoes.
- Place the tomatoes with the cut surface facing up. So don’t “water down” the other vegetables. Drizzle everything with a little olive oil and season with salt and pepper. Fry for another 20 minutes.
- Finely puree the beetroot with the lime juice, vinegar, maple syrup, 2 tablespoons of olive oil and 5 tablespoons of water. Season to taste with salt and pepper.
- For the chilli oil, wash the pods, cut in half lengthways and remove the seeds. Then cut into rings and roughly chop. Wash the parsley and spin dry. Pluck leaves and finely chop. Mix together with the chilli and 6 tablespoons of oil. Season to taste with salt and pepper.
- When the vegetables have been in the oven for a total of 40 minutes, crumble the goat cheese over them and fry for another 10 minutes. Serve the vegetables with the beetroot sauce and chili oil.
- Delicious – light, bon appetite
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