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Roasted Seasonal Vegetables with a Yogurt and Sesame Dressing

recipe-time

Time

60 minutes

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Difficulty

Easy

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Servings

Serves 8 as an accompaniment or 3-4 as a main course

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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.

Perfekt In Form Und Function
  • Headquarters Showroom
    • 871 Cranberry Court
      Oakville, ON, L6L 6J7,Canada
      905.829.3980
      info@ela.ca
    Vancouver Showroom
    • 101-1014 Homer Street
      Vancouver, BC, v6B 2W9,Canada
      604.235.3980
      infowest@ela.ca
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