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Roasted Vegetables with Caper Vinaigrette

roastedvegetables3I’m still working my way through a bag of lemons in the fridge. Lemon curd seemed like an obvious way to use all of them at once, but I’m trying to keep sweets out of the house. A cup of lemon curd would be gone in about 48 hours, spread on scones and spoons for breakfast and afternoon snacks. Using just one lemon for a pan of roasted vegetables was a better option, especially when it was for a recipe adapted (slightly) from Yotam Ottolenghi’s vegetarian cookbook, Plenty.

roastedvegetablesThe recipe roasts root vegetables and tomatoes in stages and then tops them all with a lemon caper vinaigrette.  Continue Reading →