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Roasted Cauliflower, Eggplant and Pumpkin
Lemony Veg Delight: Roasted Cauliflower, Eggplant & Pumpkin
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Man I love veggies. While most people keep the protein as the star of the show, I like to keep my salads and sides sexy as hell so they rival the said protein for a bit of the spotlight. Be the Patrick Swayze of your kitchen tonight and don’t let anyone put your veg in the corner.
- 600g butternut pumpkin, cubed
- 600g cauliflower florets
- 2 small eggplants, cubed
- 3-4 tablespoons of extra virgin olive oil/coconut oil for roasting
- small handful pomegranate seeds
- roughly chopped fresh mint leaves and parsley
- 2 tablespoons pumpkin seeds
For the dressing
- 3 tablespoons tahina
- 1 tablespoon extra virgin olive oil
- juice of a small lemon
- 1 tablespoon water
- 1 teaspoon sumac
- black pepper
Preheat oven to 200 degrees celsius.
Prepare the veg, chuck them into a roasting tray, toss through the oil and season with sea salt and black pepper.
Roast for 40 minutes, tossing once or twice during the cooking time.
Mix all the dressing ingredients together in a bowl and set aside.
When the veg is done roasting, put it on a serving plate to cool down.
Drizzle on dressing, garnish with pomegranate, herbs and seeds.
Serve warm or cold
Serves 4 – 6 as a side
