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You are here: Home / Vegetarian / Roasted Veg with Caper Dressing

Roasted Veg with Caper Dressing

July 21, 2014 by admin Leave a Comment

ottolenghi-baked-vegThis is my take on a Ottolenghi recipe from “Plenty“.

You’ll find the recipe here, although the vinaigrette is different in the book.

In the book, the vinaigrette consists of

2 tbsp lemon juice
4 tbsp small capers
1/2 tbsp maple syrup
1/2 tsp Dijon mustard
1 tbsp toasted sesame seeds (optional)

I varied vegetables, using multicoloured carrots instead of the sweet potatoes.

It’s a terrific and simple dish.

 

Filed Under: Vegetarian

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THE COOK

I now cook on Mornington Peninsula in Victoria, Australia, having moved recently from the Adelaide Hills in South Australia. The region is similar to the Mediterranean, with temperate climate, fertile hills, nearby ocean, wonderful local vegetables, fruit, wine and meat produced locally. Meanwhile our Adelaide Hills garden has cherry, peach, almond, citrus, olive, pomegranate and fig trees which are suffering neglect! Cooking has been a growing passion for me, about connecting culture, creativity, community and spirit.

Photos taken on iPhone 4 and 5 using Hipstamatic and a Canon 5D Mk III.

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