John Myers
Ingredients for 4 servings:
- 8 tbsp olive oil
- 1 lemon(s)
- 800 g vegetables (e.g. potatoes, fennel, mushrooms, peppers, carrots, zucchini…..)
- 8 cloves garlic
- Herbs (twigs), fresh of your choice
- 2 tbsp tomatoes, finely chopped, pickled, dried
- 2 tbsp olives
- salt and pepper
- olive oil
- Balsamic vinegar or sherry vinegar
- salt and pepper
- Sugar
Instructions
Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 40 minutes; Total time approx. 9 hours 10 minutes
Grease a baking dish with olive oil. Add fresh vegetables (halved small potatoes, peppers cut into eighths, zucchini and carrots cut into 5 cm long pieces, fennel strips, garlic cloves). Season generously with salt and pepper. Add the herb sprigs, olives and sun-dried tomatoes. Pour over the remaining olive oil and lime juice. Bake in a preheated oven at 200°C (top/bottom heat) for 35-40 minutes. When warm, this makes a delicious starter or side dish to grilled meat or fish. Marinate when cold overnight. Place the vegetables in a sealable container. Mix the cooking liquid from the dish with fresh olive oil, balsamic or sherry vinegar. Season with salt, pepper and sugar. Pour over the vegetables and let it stand.
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