Roasted Vegetables

Ingredients

• 500 g small white onions (or silver onions)
• 2 large red onions
• 3 red bell pepper caps
• 2 meaty tomatoes
• 800 g Hokkaido pumpkin flesh
• 5 tbsp olive oil
• Salt
• Pepper
• 0.25 bunch cilantro

Instructions

1. 1.

   Peel the white or silver onions and cut off the root ends. Peel the red onions and slice them into wedges. Clean, wash, and chop the bell pepper caps into bite-sized pieces. Wash, halve, core, and quarter the tomatoes. Cut the pumpkin flesh into about 1.5 cm cubes.

2. 2.

   Mix the prepared vegetables with oil, season with salt and pepper, and place in a large baking dish. Roast in a preheated oven at 200 °C (fan 180 °C; gas: level 3) for about 25 minutes.

3. 3.

   While the vegetables roast, wash the cilantro, shake off excess water, and pick off the leaves. Remove the roasted vegetables from the oven, fill deep plates, and sprinkle with cilantro.