Oven vegetables with beetroot sauce and green chili oil

Name: Oven vegetables with beetroot sauce and green chili oil
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 7-10 Tbsp Oil; 1 Garlic bulb; 400 g waxy potatoes; 1 (approx. 150 g) fresh beetroot; 2 red onions; 2 small zucchini; 1 (approx. 500 g) Small Hokkaido pumpkin; 4 Tomatoes; 10 TABLESPOONS good olive oil; 7-10 Tbsp salt, pepper; 7-10 Tbsp Juice from 1⁄2 Lime; 2 TABLESPOONS Cider vinegar; 1 TEASPOON liquid honey; 1 collar flat leaf parsley; 2 green chillies; 150 g Fresh goat's cheese taler

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

7-10 Tbsp Oil
1 Garlic bulb
400 g waxy potatoes
1 (approx. 150 g) fresh beetroot
2 red onions
2 small zucchini
1 (approx. 500 g) Small Hokkaido pumpkin
4 Tomatoes
10 TABLESPOONS good olive oil
7-10 Tbsp salt, pepper
7-10 Tbsp Juice from 1⁄2 Lime
2 TABLESPOONS Cider vinegar
1 TEASPOON liquid honey
1 collar flat leaf parsley
2 green chillies
150 g Fresh goat's cheese taler

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Coat baking tray with oil. Cut garlic in half horizontally. Peel, wash and cut potatoes into thick slices. Peel and wash beetroot and cut into slices (caution, it stains! Wear disposable gloves).
2
Spread the prepared vegetables on the baking tray, do not mix, but place the beetroot in one place. Bake in a hot oven for about 50 minutes.
3
Onions peel and cut into slices. Clean, wash and cut the zucchini into thick slices. Wash the pumpkin, cut into quarters, remove seeds with a tablespoon. Chop the flesh together with the skin.
4
Wash the tomatoes and cut in half horizontally. After about 20 minutes remove beetroot from the tray. Spread the rest of the vegetables on top. Place the tomatoes on the tray with the cut surfaces facing upwards. Sprinkle with 2 tablespoons of oil, season with salt and pepper.
5
For the beetroot sauce, finely puree beetroot, lime juice, vinegar, honey, 2 tablespoons olive oil and 4 tablespoons water. Season to taste with salt and pepper.
6
For the chili oil, wash parsley, shake dry, pluck leaves from the stalks and chop finely. Clean the chilli, cut lengthwise, remove seeds, wash and cut into fine rings. Mix chilli, parsley and 6 tbsp. olive oil.
7
Season to taste with salt and pepper. Crumble the cheese over the vegetables about 10 minutes before the end of the baking time. Arrange the oven vegetables with beetroot sauce and oil.