Mini, baby vegetables have even more flavour than the ‘adult’ versions. In fact, they don't even need a sauce at all, but it is always a tasty addition. The contrast between the cold sauce and hot vegetables is also surprisingly delicious!
1 jar of grilled red sweet peppers (295 g ), drained
2 tbsp almonds
1 clove of garlic
4 tbsp extra virgin olive oil
½ tsp smoked paprika powder
Kitchen equipment
Baking tray
Baking paper
Food processor
Preparation method
Preheat the oven to 210 C. Peel the carrots but leave the green fronds. Halve the fennel, courgette and leeks lengthwise. Divide baby vegetables over a baking tray lined with baking paper. Drizzle with olive oil and sprinkle with the herbs. Season with salt and pepper to taste. Roast the vegetables separately in the middle of the oven, the mini leeks for about 10 minutes and the other mini vegetables for about 25 minutes.
Meanwhile, roughly chop the tomato. Place the chopped tomato, red sweet peppers, almonds, garlic, vinegar, olive oil and paprika powder in the food processor and blend into a chunky sauce. Season with salt and pepper.
Arrange the roast vegetables in a wreath shape on a large plate . Place the sauce in a bowl in the middle.
Tip: Add 600 g of baby potatoes halved lengthwise and you have a complete vegetarian meal. Can also be served with fried fish or roast chicken. Tip: Any leftover sauce makes a delicious dip for tortilla chips, toasted bread or a toastie.
