Ottolenghi Roast Veggies With Caper Vinaigrette Recipes

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OTTOLENGHI ROAST VEGGIES WITH CAPER VINAIGRETTE



OTTOLENGHI ROAST VEGGIES WITH CAPER VINAIGRETTE image

Categories     Vegetable     Side     Roast     Vegetarian     Potluck

Yield 4 people

Number Of Ingredients 13

4 parsnips (1.5 lbs total)
4 red onions
2/3 cup olive oil
4 thyme sprigs
2 rosemary sprigs
1 head garlic, halved horizontally
salt and pepper
2 medium sweet potatoes
30 cherry tomatoes, halved
2 TB lemon juice
4 TB small capers
1/2 TB maple syrup
1/2 TB Dijon mustard

Steps:

  • Preheat oven to 375. Peel parsnips and cut into 2-3 segments each. Cut each piece lengthways. Pieces should be about 2 in long and 1/2 in wide. Peel onions and cut each into 6 wedges. Place the parsnips and onions in a large mixing bowl and add 1/2 cup of the olive oil, thyme, rosemary, garlic, 1 tsp salt and ground pepper. Mix well and spread out in a large roasting pan. Roast for 20 minutes. While roasting, trim both ends of sweet potatoes. Cut with skins into wedges. Add potatoes to pan with parsnips and onion, stir well. Return to oven and roast 40-50 min more. When all veggies are cooked and golden, stir in tomatoes. Roast 10 min more. Meanwhile, whisk lemon juice, capers, maple syrup, mustard, remaining 2 TB oil and 1/2 tsp salt. Pour dressing over veggies as soon as they come out of oven. Serve in the roasting pan.

OTTOLENGHI'S VERY FULL ROASTED VEGETABLE TART



Ottolenghi's Very Full Roasted Vegetable Tart image

A fantastic Mediterranean feast, full to the brim with roasted vegetables. Serves four to six. I think it would work well with phyllo too. This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty".

Provided by blucoat

Categories     Savory Pies

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 16

1 red bell pepper
1 yellow bell pepper
100 ml olive oil
1 eggplants or 1 aubergine, cut into 4cm dice
salt and black pepper
1 sweet potato, peeled and cut into 3cm dice
1 small zucchini or 1 small courgette, cut into 3cm dice
2 medium onions, thinly sliced
2 bay leaves
300 g shortcrust pastry
8 fresh thyme sprigs, picked
120 g ricotta cheese
120 g feta
7 cherry tomatoes, halved
2 medium free-range eggs
200 ml double cream

Steps:

  • Heat the oven to 230C/gas mark 8. Cut around the pepper stalks, then lift out and discard, along with all the seeds. Put the peppers in a small ovenproof dish, drizzle with oil and put on the top shelf of the oven.
  • Mix the aubergine with four tablespoons of oil and season. Tip into a big baking tin and place on the shelf below the peppers. After 12 minutes, add the sweet potato, stir and roast for 12 minutes more. Now add the courgette, stir and roast for a further 10-12 minutes. By now, the peppers should be brown and the vegetables cooked. Remove everything from the oven and turn the heat to 160C/gas mark 2½. Cover the peppers with foil and leave to cool; once cool, peel and tear into strips.
  • Meanwhile, heat two tablespoons of oil in a frying pan on medium heat. Sauté the onions with the bay leaves and some salt for 25 minutes, stirring occasionally, until brown, soft and sweet. Discard the bay and set aside.
  • Grease a 22cm loose-bottomed tart tin. Roll the pastry to a 3mm-thick circle large enough to line the tin with some overhang. Press it into the edges. Line with baking parchment and fill with baking beans. Bake blind for 30 minutes, lift out the paper and beans, and bake for 10-15 minutes more, until golden brown. Remove and allow to cool a little. Spread the onions over the bottom, then top with roasted veg. Scatter over half the thyme, dot first with small chunks of both cheeses and then the tomato halves, cut-side up. Whisk the eggs and cream with some salt and pepper, and pour into the tart; the tomatoes and cheese should remain exposed. Scatter the remaining thyme on top. Bake for 35-45 minutes, until the filling sets and turns golden. Rest for at least 10 minutes, then trim off the excess pastry, remove the tart from its tin and serve.

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