Roasted Vegetables with Herb Dip

Ingredients

• 2 red bell peppers
• 2 bulbs fennel
• 500 g young carrots
• 2 red onions
• 250 g small mushrooms
• 2 tbsp olive oil
• Salt
• Pepper
• 2 handfuls mixed herbs (parsley, chervil and basil)
• 1 Green Chili Pepper
• 2 Garlic cloves
• 1 tbsp capers
• 1 slice white bread
• 80 ml olive oil
• 0.5 untreated lemon (zest and juice)
• Salt
• Pepper

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Wash the bell peppers, halve them, trim and cut into wide strips. Wash the fennel, halve it, remove the tough core and cut the halves into wedges. Peel and clean the carrots and cut as needed. Peel the onions and slice into wedges. Clean the mushrooms and combine all prepared vegetables in a single (or four portion) ovenproof dish. Mix with olive oil and season with salt and pepper. Roast in the oven for 35-40 minutes until lightly browned, turning occasionally.

3. 3.

   For the dip, rinse the herbs, shake dry and discard stems. Wash, halve and clean the chili pepper. Peel the garlic and blend with capers, herbs, chili, bread, 1–2 tbsp water and olive oil into a fine puree. Stir in lemon zest and season with lemon juice, salt and pepper.

4. 4.

   Serve the roasted vegetables with herb dip.