Rated 5 out of 5 based on 1 votes
- 5 x middle sized potatoes
- 4 x middles sized onions
- 3 x middle sized carrots
- 1 x big zucchini
- 3 tspn dry oregano
- 1 Tbls sweet paprika powder
- 1 Tbls smoked paprika powder
This is a dish I really love for lunch. Its so delicous and filling. I serve it with yoghurt dip — this time I made a cocktail sauce out of:
Tofutti Soy Cream Cheese, fresh lemon juice, ketchup, a couple of drops vegan Worcester Cauce — salt and pepper.
To prepare the veggies, just wash and cut into quarters. Marinate with the oregano, paprika powders, soy sauce and olive oil … mix very well and put on a baking tray. Preheat oven to 180C°.
I recommend to add the zuccini later because zucchini needs far less roasting time and will turn mashy when you put it together with the other veggies.
So wait 10 min, than also add the zucchini on the tray.
Bake the veggies in the oven until golden brown … should take approx 20-25 min.
Serve with whatever dip you like, fresh salad — and ENJOY
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These look great!