Vegetable Bake with Roasted Garlic Sauce
Main Dishes • Author's
Description
You can use dried thyme (1–2 tablespoons), but I would recommend using either fresh rosemary or omitting it altogether. There is a chance of overpowering the dish with dried rosemary. Serve as a side dish with meat or poultry.
Ingredients
- Salad Potatoes 10 pieces
- Pumpkin 15 oz
- Red Long Chili Peppers 1 piece
- Shallot 6 pieces
- Garlic 2 heads
- Marinated cherries 5 oz
- Thyme 4 sprigs
- Fresh Rose Hips 1 sprig
- Olive Oil 4 tablespoons
- Salt to taste
Step-by-Step Guide
Step 1
Boil the potatoes until half-cooked for about 10–15 minutes. If the potatoes are large, I recommend cutting them in half or into thirds.
Step 2
Drain the water from the potatoes and let them cool slightly to evaporate excess moisture.
Step 3
Preheat the oven to 355°F.
Step 4
Remove the white membranes from the inside of the pepper and cut it lengthwise into 4 parts, then into large pieces.
Step 5
Peel the pumpkin and cut it into large pieces, slightly smaller than the potato pieces.
Step 6
Peel the shallots, cut them lengthwise into 4 parts, and separate into petals.
Step 7
Cut the garlic heads in half, removing only the top layer, and then cut them crosswise in half.
Step 8
Place the potatoes, pumpkin, shallots, and pepper in a baking dish, drizzle with olive oil, sprinkle with thyme leaves, and place the halved garlic on top. Bake in the oven for 20 minutes.
Step 9
After 20 minutes, add the cherry tomatoes and rosemary leaves and bake for another 10 minutes.
Step 10
Remove from the oven.
Step 11
Take the roasted garlic, peel it, and mash it together with 1–2 tablespoons of the juice left from roasting in a mortar or any other container.
Step 12
Return the garlic to the vegetables and mix well.
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