zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Sweet & sour roasted vegetables

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Sweet & sour roasted vegetables

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4 as a side

    Ingredients

    • 50g flame raisins
    • 11⁄2 tbsp sherry vinegar
    • 31⁄2 tbsp extra virgin olive oil
    • 2 x 200g packs baby courgettes, trimmed and halved
    • 1 large cauliflower, trimmed and sliced 2-3cm thick
    • 3 tbsp olive oil
    • 1 tsp smoked paprika
    • 30g pine nuts
    • 60g pimento-stuffed olives, roughly chopped
    • 25g pack flat leaf parsley, chopped

    Method

    1. Preheat the oven to 200oC, gas mark 6. Put the raisins in a medium-sized bowl with 1 tbsp boiling water. Add the sherry vinegar and extra virgin olive oil; set aside.

    2. Divide the courgettes and cauliflower between 2 baking trays so that they sit in a single layer. Drizzle evenly with the olive oil, then dust with the smoked paprika and season. Roast for 15-20 minutes, until tender and browned. Meanwhile, spread the pine nuts out in a small baking tray and add to the oven for 2-3 minutes. They should turn a rich golden-brown, but keep a close eye on them as they burn easily.

    3. Stir the pine nuts into the raisin mixture, along with the olives and 2⁄3 of the chopped parsley. Season to make a dressing, remembering that the olives will be salty. Arrange the warm vegetables on a serving platter and spoon the dressing over them, scattering with the remaining parsley to finish.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary