Roasted Vegetables with Sauce

Ingredients

• 2 beetroot roots
• 3 colorful carrots
• 1 Red Onion
• 3 Garlic cloves
• 4 tbsp olive oil
• 0.5 tsp ground cumin
• 1 tsp dried thyme
• 0.5 tsp Chili flakes
• Salt
• Pepper
• 100 g seedless red grapes
• 2 tbsp capers (15 g, drained)
• 150 g chickpeas (drained weight; canned)
• 0.25 bunch Parsley
• 100 g Yogurt (3.5% fat)
• 3 tbsp Lemon juice
• 2 tbsp walnut kernels (15 g)

Instructions

1. 1.

   Peel and cut beetroot and carrots into large pieces. Peel the onion and slice it into wedges. Lightly crush 2 unpeeled garlic cloves. Spread everything on a baking tray and drizzle with 2 tbsp olive oil.

2. 2.

   Sprinkle cumin, thyme, chili flakes, salt, and pepper over the vegetables and mix well. Roast the vegetables in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 20–25 minutes until tender and slightly caramelized.

3. 3.

   Meanwhile pluck grapes from their stems and wash them. Add 1 tbsp capers over the vegetables and bake together for another 10 minutes.

4. 4.

   For the sauce, drain chickpeas in a sieve and let them dry. Peel the remaining garlic. Wash, shake dry, and chop parsley. Blend chickpeas, yogurt, garlic, 1 tbsp olive oil, lemon juice, parsley (except a little for garnish), salt, and pepper until creamy. Add water as needed to reach a thick sauce consistency.

5. 5.

   Chop walnuts roughly. Plate roasted vegetables with sauce. Sprinkle walnuts, remaining parsley, and extra capers on top. Drizzle with the leftover olive oil.