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:
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.