Oven-baked vegetables with jackfruit and lemon-caper sauce

Ingredients for 4 servings:

• 1 can of jackfruit, approx. 225 g
• 2 tbsp soy sauce
• 1 tsp paprika powder
• 2 tbsp tomato paste
• 6 m.-sized potatoes
• 2 onions, red
• n. B. garlic
• 2 sprigs of thyme
• 1 large sweet potato(s)
• 1 small Hokkaido pumpkin(s)
• some cherry tomatoes
• e.g. olive oil
• e.g. salt and pepper
• 1 pinch(s) rosemary
• 1 jar capers, approx. 30 g
• 2 tbsp lemon juice
• 1 garlic clove(s)
• e.g. maple syrup
• 2 tbsp olive oil
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 25 minutes

Squeeze the jackfruit pieces thoroughly in a sieve and mash them with your hands. Then rinse them with water. Place the jackfruit in a bowl. Add the soy sauce, paprika powder, 2 tablespoons of olive oil, tomato paste, salt, and pepper. Mix everything together and let it stand for at least 15 minutes. Preheat the oven to 190°C (top/bottom heat). Wash the potatoes thoroughly, dice them, and set them aside. Peel the onions, halve them, and cut them into six wedges. Roughly chop the garlic. Place the potatoes, onions, and garlic in a bowl with the thyme, salt, pepper, and olive oil and mix everything well. Place everything on a baking sheet. Bake in the preheated oven on the middle shelf for about 10 minutes. Meanwhile, trim the ends of the sweet potato and cut it, skin on, into bite-sized pieces. Wash the Hokkaido pumpkin, halve it, and scoop out the seeds with a spoon. Dice the pumpkin or cut it into wedges. Add the sweet potato and pumpkin to the baking sheet with the potatoes and onions and mix well again. Bake in the oven for another 30 minutes. Wash and halve the cherry tomatoes, then add them to the golden-brown vegetables along with the marinated jackfruit. Bake for another 10 minutes. For the lemon caper sauce, drain the capers from the jar and place them in a bowl. Add the lemon juice, a finely chopped garlic clove, maple syrup, olive oil, salt, and pepper. Mix everything together and season to taste. Once the vegetables are tender, remove from the oven and pour the sauce over them. Sprinkle a pinch of rosemary over the roasted vegetables and serve.