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INGREDIENTS:

4 tablespoons extra virgin olive oil into a large bowl. Add a sprinkling or more of any chopped herbs- tonight I used parsley, basil, oregano and the green bits from the fennel, fresh and dried, salt and pepper, even some cayenne. Prepare and chop into medium sized chunks, a selection from, or even all, of the following: – Parsnips, sweet peppers, turnip, fennel, potatoes – if fact anything quite firm plus tomatoes, apple, pineapple, onions and carrots. Add to oil, mix and stir, leave in cool place for an hour ‘ish.

METHOD:

Recipe: Mediterranean Roasted Veg

Ingredients:

  • 4 tablespoons extra virgin olive oil into a large bowl.
  • Add a sprinkling or more of any chopped herbs- tonight I used parsley basil
  • oregano and the green bits from the fennel
  • fresh and dried, salt and pepper,
  • even some cayenne
  • Prepare and chop into medium sized chunks
  • a selection from, or even all, of the following: – Parsnips, sweet peppers, turnip, fennel, potatoes – if fact anything quite firm plus tomatoes, apple, pineapple, onions and carrots
  • Add to oil, mix and stir, leave in cool place for an hour ‘ish.

Instructions:

  1. Turn up your oven to (330degF170degC)
  2. When the oven is hot, strain and spread the chunks on a shallow baking tray and put in 1 hour before eating, adding softer ingredients half an hour after the others.
  3. You are left with a tasty salad dressing for tomorrow’s lunch.

Number of servings (yield): 6

Meal type: dinner

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)

Turn up your oven to (330degF170degC).

When the oven is hot, strain and spread the chunks on a shallow baking tray and put in 1 hour before eating, adding softer ingredients half an hour after the others.

You are left with a tasty salad dressing for tomorrow’s lunch.