SERVES: 6 TIME: 45 mins
Next up in our Taste the Rainbow theme was the colour ORANGE, so we looked to our favourite market fresh orange veg and just roasted it simply in garlic and added a banging dressing. Butternut squash, carrots and sweet potato piled up, with roasted orange cherry tomatoes. Simples.
This is a great accompaniment dish as well, you could easily have it on the side of a great salad or cous cous mix, we just wanted light bites (there were seven courses…)
Make sure your veg is really good quality because it’s the star of the show here. It’s also important to think about the shapes you’re buying because they need to stack well. Try and match the width of the squash to the sweet potato etc.
- First of all you need to prepare the veg, so remove the skin from all the vegetables with a peeler.
- Now you need to cut everything into 1cm wide slices, the sweet potato and squash should be disks and the carrots should be cut the width of those disks because you’ll put two side by side when you stack them.
- Preheat oven to 190°c.
- Chuck them in a roasting tray (you’ll need a couple) being careful not to overlap and then drizzle olive oil on them all.
- Roughly crush your garlic and peel then nestle them in amongst the sliced veg.
- Pop in the oven for around 40 mins but keep checking back on them that they aren’t burning.
- Now prep your vinaigrette; mix all the ingredients together and add a bit of salt and pepper to your taste.
- If you’re using the vine tomatoes they need to go in the oven about 15 minutes before the rest of the veg is ready, with a light drizzle of oil. Keep them on the stems and cut that with a pair of scissors once they come out of the oven to keep a lil boujgy vibe.
- Once everything is cooked, plate up. Use your creative eye/common sense when stacking, then drizzle the vinaigrette on top in a fancy sorta way.
We also added toasted pine nuts in cayenne pepper (literally all in a dry pan) so you can do that too if you want to be proper copycats.