Roasted Vegetable Medley
This is one of our favourite dishes to make when we are craving roasted vegetables. It is a great side, but we eat it as a main most of the time, so try it next time you have a vegetarian coming for dinner. The tahini sauce and the sharpness of the feta cheese really round it off!
Use your favourite root vegetables or whatever is in season. Broccoli, cauliflower, parsnip, regular potatoes.
Don’t worry about bruising the kale, that’s exactly what you are trying to do. You are helping break down the fibres this way.
Ingredients
1 sweet potato, chopped
2 carrots, chopped
20 brussels sprouts, halved
1 head cauliflower, cut into florets
10 sprigs thyme
10 cloves garlic, peeled
1 bunch kale, chopped
1 bunch scallions, cut
feta cheese, crumbled
tahini sauce
olive oil
Preheat the oven to 350°C. Cut all the veggies into bite size pieces. Leave the kale and scallions aside. Add all the other veggies to a large bowl and toss with lots of olive oil, salt, pepper, and thyme. Add seasoned vegetables to a roasting pan and roast in the oven for 40 minutes or until the potatoes are cooked. Stir every 10 minutes. While the vegetables cook, chop kale and work it with your fingers to massage it. Season with salt and pepper and mix with some tahini sauce. Crumble the feta and cut the scallions into rounds for garnish.
Lay down a bed of kale with a crater in the middle for the vegetable medley. Top with crumbled feta cheese and a heavy drizzle of tahini sauce. Garnish with scallion rounds.
