BAKED VEGETABLE WITH TOMATO DRESSING
Serves 4-6
This baked veggie with tomato dressing is perfect to serve with a braai or with a oven roasted chichen.
1 red sweet pepper
1 butternut
1 onion, coarsely chopped
2 garlic cloves, finely chopped
60 ml chopped parsley
30 ml chopped oreganum
250 g brown onion, finely chopped
Olive oil
Salt and pepper
Zest and juice of 1 lemon
115 g Rhodes Tomato Paste
10ml soft brown sugar
Preheat the oven to 180°C and grease one large oven dishes with butter or oil. Chop all the vegetables and herbs and arrange in one of the prepared dishes. Mix the olive oil, salt and pepper, the lemon juice and zest, tomato paste and sugar and drizzle some of it over the veggies. Roast for about 30-45 minutes or until cooked. Serve with extra tomato dressing.
Useful Tips
Use the veggies to make a vegetarian lasagne.
Make the lasagne the night before you want to serve it, as it’s easier to slice once it’s stood for a while.
Use leftover vegetables to make this dish.
Photo: Anita Steyn
