Roasted Spicy Vegetables - by Robert Louis Murphy
Ingredients
"This dish would make you want to turn vegetarian. As much as I like to cook and eat meat, this is an alternative that is just as good or better. We all need to eat more fresh vegetables. Make sure you buy them when they are best at their peak." ~ Robert Louis Murphy.
5 small potatoes
5 baby carrots
5 yellow pumpkin (squash) pieces
2 large red onions, peeled and cut in quarters
3 medium beetroots, cut into quarters
4 Tbs extra virgin olive oil
2 cloves garlic, crushed
1/4 coriander, chopped
1/4 bunch parsley, chopped
1 Tbs paprika
1 tsp cumin
1 tsp chilli powder, optional
1 Tbs salt
1 Tbs pepper
Method
Preheat hooded barbeque or oven to 125ºC (250ºF). Wash and dry all the vegetables. Peal and cut the pumpkin into pieces twice the size of carrots and small potatoes so they all cook at the same rate. Place the vegetables in a large baking tray.
Drizzle vegetables with half the oil and move them around a bit to make sure all the surfaces are covered. Combine garlic, coriander, parsley, paprika, cumin, chilli (if using), salt and pepper. Sprinkle about half of the spices over the vegetables.
Put the vegetables onto the barbeque with hood down and cook for about 10 minutes.
Remove from heat. Drizzle with the remaining oil and sprinkle the rest of the spices over the vegetables.
Place back in covered barbeque to continue cooking for about 20–25 minutes. At the 20-minute mark, test with a fork to see if vegetables are cooked. Allow a few more minutes if not.
Serve hot.
Photo Credits: Recipe by Robert Louis Murphy. Texan BBQ, New Holland Publishers, RRP $45.00 available from all good book stores or online.
