Lunch/Dinner

Roast Vegetables in Coconut Oil, White Wine and Smoked Paprika

Summer is getting nearer and everyone is becoming more excited each day as holidays approach.

With holidays come Christmas, sun bathing, the beach and BBQs.

Vegans and vegetarians don’t have to feel excluded though. We can all take part in these celebrations and still maintain our chosen diets.

So, how about preparing a delicious vegetable dish that everyone, including carnivores, will love?

Today’s dish is relatively quick to make.

Diced vegetables of your choice – whatever is in season. My choice was:

  • 1 broccoli,
  • green beans,
  • 1 large onion,
  • 7 or 8 garlic cloves (crushed then chopped),
  • 1/2 green and 1/2 red pepper (capsicum),
  • 2 large tomatoes
  • 4 medium size potatoes.

To coat the vegetables:

  • 1 cup of coconut oil
  • 1 tbls of smoked paprika
  • 1 teaspoon of cumin
  • 1/2 teaspoon of Cayenne pepper
  • 1 teaspoon of dry sage
  • 1 teaspoon of marjoram
  • 1 teaspoon oregano
  • 1 tablespoon  of preserved capers
  • salt to taste

Pre-heat the oven and melt the coconut oil in bowl (You can use the oven to melt the coconut oil).

In the meantime, dice up all the vegetables and put them all in a large bowl (EXCEPT the potatoes).

Pour 75 ml of white wine on the vegetables in the bowl. Then add all the condiments except the coconut oil.

Mix everything thoroughly with your hands or a wooden spoon.

Then add the coconut oil and mix everything again, making sure that all the vegetables are coated with the oil and spices.

On a baking tray, lay the vegetables as evenly as possible so they’ll roast uniformly.

What about the potatoes??

Put diced potatoes around the vegetables as in the photo.

Cover the vegetables with foil and roast the vegetables for 30 minutes at 200°C.

Uncover the vegetables and continue roasting for another 5 minutes until potatoes are golden.

Serve it as a side dish or a main dish.

Enjoy!

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2 thoughts on “Roast Vegetables in Coconut Oil, White Wine and Smoked Paprika”

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