Roasted Vegetable Medley

Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• 4 shallots
• 2 Garlic cloves
• 1 Zucchini
• 250 g Hokkaido pumpkin
• 1 parsley root
• Salt
• Pepper
• 4 tbsp olive oil (40 ml)
• 3 tbsp vegetable broth (45 ml)
• 2 tbsp roasted pine nuts (30 g)

Instructions

1. 1.

   Preheat oven to 200 °C (fan 180 °C; gas: level 3).

2. 2.

   Wash bell peppers, halve them, remove seeds and white membranes, then roughly chop. Peel and halve shallots. Peel garlic and finely mince. Wash zucchini, cut lengthwise into halves or quarters depending on thickness, and slice into pieces about 5–6 cm long. Wash pumpkin, halve it, remove seeds, and cut flesh with skin into large chunks.

3. 3.

   Peel parsley root and slice lengthwise into strips. Mix vegetables with garlic, season with salt and pepper, transfer to a heatproof dish and drizzle with olive oil. Roast in the preheated oven at 180–200 °C for about 30 minutes, turning occasionally and spraying with vegetable broth. Remove from oven and stir in pine nuts.