Try this mouthwatering roasted vegetable recipe featuring red onion and dukkah for a hearty main or starter. Simple to prepare with a blend of savory spices and crunchy nuts, it's a satisfying meal option perfect for any occasion!
Ingredients:
Roast Veg:
- 2 small red onions, peeled
- 1 wedge pumpkin
- 2 medium red potatoes
- 1 small bunch Dutch carrots
- 1 zucchini
- 2 tbsp extra virgin olive oil
- 3 sprigs fresh thyme
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Salt & freshly ground black pepper
Almond Pistachio Dukkah:
- 1/4 cup almonds
- 1/4 cup pistachios, shelled
- 2 tbsp raw white sesame seeds
- 2 tbsp black sesame seeds
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepperO
Method:
1. Preheat oven to 200°C. Line a baking tray with parchment paper.
2. Cut vegetables into even-sized chunks and place in a large mixing bowl.
3. Add olive oil, thyme, oregano, paprika, salt, and pepper. Toss to coat evenly.
4. Spread vegetables on the baking tray in a single layer. Bake for 45 minutes or until golden and tender.
5. While vegetables cook, toast almonds, pistachios, and sesame seeds in a dry pan until golden. Transfer to a blender with remaining dukkah ingredients. Pulse until coarse texture forms.
6. Once vegetables are done, transfer to a serving bowl. Sprinkle generously with dukkah before serving. Pair with your favorite plant-based protein and a side salad for a delicious meal. Enjoy hot!