Side Dish
A vibrant mix of oven-roasted potatoes, beets, eggplant, bell peppers, and fennel, seasoned simply and cooked until tender and caramelized. Earthy and sweet, with a hint of anise from the fennel, this medley makes a versatile side or light main.
% GDA = share of an average adult's daily reference intake (2000 kcal).
Values are estimates and may vary.
720 gPotatoes
240 gBeet
265 gEggplant
480 gRed bell pepper
200 gFennelPreheat your oven to 200°C (400°F). Peel and cut 720 g potatoes and 240 g beet into 2.5 cm (1-inch) pieces. Cut the 265 g eggplant into 2.5 cm (1-inch) cubes. Core, seed, and cut 480 g red bell pepper into 2.5 cm (1-inch) strips. Trim and cut the 200 g fennel into 1.25 cm (½-inch) wedges.
40 mlOlive oil
5 mlSalt
2½ mlBlack pepper
6½ mlOreganoCombine all the chopped vegetables in a large bowl. Drizzle with 40 ml olive oil, then sprinkle with 5 ml salt, 2½ ml black pepper, and 6½ ml oregano. Toss thoroughly until all vegetables are evenly coated.
Spread the seasoned vegetables in a single layer across one or two large baking sheets, ensuring they are not overcrowded. This allows them to roast evenly and brown rather than steam.
Roast for 40-45 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized at the edges.
Remove the roasted vegetables from the oven and serve immediately.