Roasted Seasonal Vegetables with a Yogurt and Sesame Dressing
Time
60 minutes
Difficulty
Easy
Servings
Serves 8 as an accompaniment or 3-4 as a main course
Chef’s Tip
Most vegetables cooked together in this way will work beautifully and make a wonderful accompaniment for any roasted meat.
Ingredients
¼ bunch Dutch carrots, top and tailed
1 sweet potato, peeled and cut into small wedges
1 Japanese or baby eggplant, sliced into thin wedges
3 medium-sized Kipfler potatoes, peeled and cut into thick rounds
1 each long yellow and red peppers, halved and seeds removed
¼ Japanese pumpkin, cut into small wedges
1 fennel bulb, sliced into thin wedges
1 beetroot, peeled and cut into small wedges
1 leek, cut into 1-inch thick rounds
olive oil
salt and pepper
Dressing
100g plain yogurt
50ml olive oil
25g tahini
lemon juice to taste
Steps
1.
25% Quarter Steam and Heat on your AEG ProCombi steam oven is an ideal tender yet crunchy setting for these vegetables. It’s also excellent for meat, poultry, bread, cakes and puff pastry.
2.
Preheat the oven to 200°C on the Quarter Steam + Heat function.
3.
Drizzle with the olive oil, season with salt and pepper and place in the preheated oven for 22 minutes.
4.
Thoroughly mix together the dressing ingredients.
5.
Drizzle the dressing over the roasted vegetables and serve.