This one is loosely based on a Greek roasted vegetable dish, the original though uses anywhere between 150 and 200 ml of oil, which seemed a bit much for a workday lunch dish! So here I’ve reduced the oil substantially, and made what is basically a dressing to coat the vegetables.
I used a food processor to slice the vegetables, so they ended up about 1 mm thick. To be honest though, with the cooking time involved in this dish, thicker would be fine too!
And so to the 1 hour 40 minutes it takes in the oven… it does seem like an awfully long time, but the vegetables end up such a gorgeous melty texture, it’s really worth it.
makes 4 servings
for the vegetables
2 potatoes, very thinly sliced
2 courgettes, very thinly sliced
1 fennel bulb, very thinly sliced
2 cooked beetroot, very thinly sliced (I use the cooked beetroot in vacuum packs – it’s so convenient, but raw beetroot should cook in time too)
2 tbsp chopped fresh dill
2 tbsp chopped fresh mint
1 tbsp lemon thyme, chopped
a pinch of salt
1 tsp oil for drizzling
1 400 g tin of kidney beans, rinsed and drained
for the dressing
4 tbsp olive oil
2 tbsp cider vinegar
2 tbsp nutritional yeast
1/4 tsp freshly grated nutmeg
a pinch of salt
4 tbsp water
Preheat the oven to 200 degrees c.
Put the sliced vegetables, herbs and salt in a large roasting dish, mine is about 20 x 30 cm. Whisk together the dressing ingredients, and pour over the vegetables. Give it all a good mix together, it’s much easier to use your hands at this point.
Cover the dish loosely with foil, and bake for l hour.
Remove the dish from the oven and stir in the kidney beans, taste the vegetables at this point and add more salt if needed.
Drizzle 1 tsp of oil over the top and return to the oven, uncovered this time, for a further 40 minutes.