I’d like to thank you all so much for participating in the Lebanese Pantry Giveaway. I’ve really appreciated all your feedback! It’s always a joy to hear what you have to say! You guys rock!
I’m happy to announce and with the help of this website the lucky winner of the Lebanese Pantry Givewaway is Asha with comment # 7:
Love the new look and the Lebanese sections are fantastic!!! 🙂 And, yes, awesome giveaway! Finally I can make some of your drool inducing dishes!! 🙂 “
We are big fans of vegetables in this household. This roasted Mediterranean vegetable dish is a really simple & quick way to enjoy vegetables without masking all their natural flavors. Just a little salt, olive oil and fresh herbs of your choice and voila! It makes a lovely accompaniment to a protein of choice.
I do go through phases of what herb I like to pair with this dish. When visiting my aunt in the South of France we always go mental with fresh rosemary from the garden. Nothing like warm, crispy rosemary! At home in Lebanon we go for roughly chopped coriander and a hint of lemon at the end. Sometimes if I’m serving it with a side of fish I go straight for tarragon. So really it just depends on your mood and what you’re serving it with but don’t underestimate the importance of a fresh herb here! As always sea salt is a great flavor enhancer and well olive oil speaks for itself, no?
- 3 medium aubergines or about 600g
- 2 sweet potatoes or about 600g
- 3 potatoes or about 600g
- 5 small beets or about 450g
- 2 medium red onions, halved
- 1 head of garlic, slightly peeled and just a thin slice of the stem
- About 100ml of olive oil or about ½ cup
- salt and pepper to taste
- A handful of dill or herbs to taste, reserve some for sprinkling after roasting
- ) Wash all vegetables. I like to keep my skins on and will only peel edges and remove stems where appropriate. It’s a rustic dish and really does not require a recipe as such. Allow yourself to be free here.
- ) Chop up all vegetables but make sure they are all the same size so they cook evenly. As you can see I pretty much quartered my veggies and kept them within 2cm thickness. I left the small beetroots whole for the sake of bleeding as it would end up leaving me with a difficult picture to take. However, I suggest you half yours.
- ) Roast in a pre-heated oven (325F/160C/3G) for about 30-45 minutes. It’s best to check readiness at thirty minutes as oven temperatures vary and then adjust cooking time appropriately. You can also grill at the end to add extra crispiness but 2-3 minutes should be more than enough.
I could make this dish an entire meal. I love the variety that can be part of roasted vegetables, as whatever is available in the weekend farmers market can find a home in this sort of recipe!
Exactly Mark! Thanks for stopping by! I appreciate it 🙂
I love roasted veggies!!! Now I am sure I recognise those hands from somewhere…
I like a bit of heft to my veges (roughage!) and your version is so beautiful – the eggplant is pretty awesome, what is that, tiger aubergine? ;P
Yes it is. Rustic cooking is one of my faves!
Your roasted veggies are gorgeous — I love all the pretty colors in that dish! Congrats to the lucky winner!
such a colorfull dish! looks delicious with a barbeque meal
Mm, mmm, mmm! I love roasted veggies so very much, but I’ve tried aubergines. I’ll have to give it a whirl with the coriander and lemon. 🙂
Thanks for the tremendous posts–good solution for our newly planted garden<3
Looking gooood! And I know exactly what those tasted like – that roasted garlic – divine!!
What a fabulous day that was!! We should repeat it more often!
Lovely vegetables Bethany. Especially the eggplant.I love the first photo.
thank you very much for your lovely comment 🙂
congrast to the winner..great roasted veggies..yum
sweetlife
Def gonna make this today…….one of my favorite dishes…..a big plate of veggies!…yummy!! Never thought of adding beets:)
Lovely simple recipe 🙂 Panu and I also love roasted vegetables! I usually do them with a roast (lamb or beef) because I put it in the oven with the meat and voila! (well, some stirring but that’s easy!)…
I was never a fan of eggplants (specially Indian) until I discovered the Lebanese way. I’ve been a fan ever since 🙂 This is a lovely recipe. Would love to make it this Sunday for the family.
It looks like ART on a serving dish!
Beth
That is exactly the kind of dish I want to make or eat, now that the heat is on outside!