Roasted Winter Vegetables with a Lemon, Caper and Garlic Vinaigrette
- By Laurence Laurence
Preheat oven to 200 degrees C. Prepare your selection of root vegetables by washing and cutting into even slices before placing in a mixing bowl with a few tablespoons of olive oil to mix. Layer the root veg onto a baking tray and place in oven until they are slightly charred and caramelized. On a separate baking tray, layer thick slices of onion and pepper and drizzle with a little olive oil before placing in the oven until the onion has softened and the pepper skin has blackened. Remove all the vegetables and peel the skin off of the peppers. Don't worry about removing all the skin - a little burnt flavour adds character. Make the vinaigrette by squeezing the juice of half a large lemon, mixing with a good pinch of salt and pepper, 3 tablespoons of olive oil, a tablespoon of chopped capers and a clove of crushed garlic. Place the vegetables into a bowl and dress with the vinaigrette. Serve warm.