Description
A delicious main course that brings together so many flavors. Suitable for vegans and vegetarians.
Ingredients
- 4 whole Sweet Potatoes (medium To Large)
- 3 whole Carrots
- 2 whole Zucchini (dark Green)
- 2 whole Onions
- 2 whole Aubergines (Eggplants)
- 1 whole Tomato (big One)
- ½ stalks Leek
- 6 whole Baby Potatoes (unpeeled)
- 3 Tablespoons Virgin Olive Oil
- ½ teaspoons Salt
- Pepper To Taste
- 1 clove Garlic, Peeled
- 3 leaves Bay Leaf
- ½ liters Vegetable Stock
Preparation
Preheat oven to 200 C (400 F). Wash all the veggies and cut them into unsymmetrical cubes. Leave aside the baby potatoes as you will keep them whole.
Take a large deep roasting pan and pour all the veggies in. Pour the olive oil over the top and add salt and pepper and the garlic and bay leaves. With a wooden spoon mix everything together then pour the stock over the top. Cover the pan with a sheet of foil. Put it into the oven and cook for 45 minutes at 200 C (400 F).
After the 45 minutes uncover and check to make sure they are tender and there is a nice thick liquid. If not, cook for a bit longer with the cover off. Serve warm!
Note: In case you don’t have fresh made vegetable stock, you can use 1- 2 cubes of dry vegetable stock dissolved in a half liter of warm water.
