Oven roasted veggies

Simply delicious. The tomatoes are what makes this dish amazing. They will release some of their fluid, which then blends with the olive oil and gently caramelizes the veggies beneath them. Plus they look stunning. Easy-peasy. Give it a try!

  • Pick your favorite vegetables and cut them in robust chunks. I used zucchini/courgette, eggplant/aubergine, turnip, carrot, and bell pepper.
  • Always add shallots and roughly chopped garlic, then drizzle generously with olive oil.
  • Mix until all the veggies are shiny and put in the oven (270 C).
  • After 10 minutes, stir the veggies, then add the tomatoes on top (leave the stalk on).
  • Drizzle with a bit more oil and let sit for about 30 more minutes or until everything looks like in the picture :).
  • For the last 5 minutes, add some capers and sunflower seeds, pumpkin seeds or pine nuts and just before serving, add pepper, salt and fresh basil.

About the Author:

I love being creative in helping people (and their businesses) glow. As a person and an entrepreneur, my motivation is to live a free, happy and meaningful life and to inspire and support others in doing the same. I create websites for socially conscious entrepreneurs, write articles, cater retreats and facilitate workshops, often traveling, while mostly based in The Netherlands. Connection is key, so drop me a line in the comments or head over to the contact page!

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  1. Jan April 19, 2017 at 4:56 pm - Reply


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