Ingredients
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1 Red Onion
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7 oz (200 g) mixed peeled Butternut Squash
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7 oz (200 g) Chestnut Mushrooms
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1 red Bell Peppers
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6 Garlic
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4 tbsp Olive Oil
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14 oz (1 x 400 g) can Butter
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9 oz (250 g) mixed Nuts
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1 oz (30 g) dried Porcini Mushrooms
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3 fresh Rosemary
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1 bunch fresh Thyme
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1 bunch fresh Parsley
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3½ oz (100 g) pitted green Olives
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4 Green Onion
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⅓ cup (50 g) mixed Raisins
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2 tbsp (20 g) Capers
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2 tbsp Soy Sauce
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generous 1 cup (60 g) fresh Breadcrumbs
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½ freshly squeezed Lemon Juice
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Sea Salt
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freshly ground Black Pepper
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Pomegranate Seeds
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To Line the Pan
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1 large or 2 small Aubergines
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2–3 Zucchini
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Pomegranate Ketchup
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3 Onion
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4 Celery
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4 tbsp Olive Oil
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3 Garlic
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1 tsp ground Coriander
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½ tsp ground Cinnamon
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1 tsp ground Allspice
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½ tsp freshly ground Black Pepper
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14 oz (4 x 400 g) cans chopped Tomatoes
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3 tbsp Tomato
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generous¾ cup (200 ml) Red Wine Vinegar
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1 cup (200 g) light soft Brown Sugar
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4 tbsp Pomegranate
Directions
Served with a slightly tart pomegranate ketchup, this show-stopping vegetarian roast contains many delicious layers of flavour. It can also be a great recipe to feed a family for a few days – a lot of vegetables and goodness packed into one meal!
Steps
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1
Done
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Preheat the oven to 200°C (400°F). |
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2
Done
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Toss the onion, butternut squash, sweet potato, chestnut mushrooms and red (bell) pepper with the garlic and 2 tbsp of the oil in a large bowl. Spread out in a large roasting pan and roast in the preheated oven for 25–30 minutes, until soft, turning once. |
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3
Done
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Meanwhile, prepare the pan lining. Preheat the griddle pan/grill pan over a medium-high heat. Brush the aubergine/eggplant and courgette/zucchini slices with the remaining oil and season with salt and pepper. Griddle for 1–2 minutes on each side until lightly charred, then set aside to cool until needed. |
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4
Done
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Add the roasted vegetables and garlic to a food processor and pulse to a chunky purée. Set aside in a large mixing bowl. |
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5
Done
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Place the butter/lima beans, nuts, re-hydrated porcini mushrooms and herbs in the food processor and pulse to roughly chop. Add to the bowl with the roasted vegetable purée along with the olives, spring onions/scallions, raisins, capers (if using), soy sauce, breadcrumbs and lemon juice. Season with salt and pepper and mix together until well combined. |
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6
Done
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Preheat the oven to 160°C (325°F) Gas 3. |
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7
Done
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Line the base of the prepared baking pan with alternating slices of courgette/zucchini and aubergine/eggplant, overlapping slightly, until the base and sides are totally covered. Pile the vegetable filling in and pack down gently. Place the remaining grilled vegetable slices over the top to completely cover the filling, tucking in or trimming untidy edges. Brush with oil and scatter with the reserved thyme. Cover the pan with foil and roast in the preheated oven for 40 minutes, uncovering 10 minutes before the end of the cooking time until the top turns golden. |
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8
Done
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Rest for 5 minutes in the pan, then loosen the edges with a knife and carefully turn out onto a serving plate. Garnish with pomegranate seeds, sage and purple basil leaves, if liked, before serving. |
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9
Done
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Pomegranate KetchupPut the onions and celery into a food processor and pulse to finely chop. Heat the oil in a very large saucepan over a low heat, add the onions and celery, cover, then cook for 5 minutes to soften. Uncover, then add the garlic and cook, stirring, for 5 minutes more. |
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10
Done
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Tip in the spices and cook, stirring, for 1 minute. Stir in all the remaining ingredients and bring to the boil. Simmer, uncovered, for 1 hour until the liquid has reduced significantly. |
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11
Done
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Blitz with a stick blender until smooth, then strain into a bowl. The ketchup will thicken a little when it cools, but if yours seems runny, cook a little longer, stirring often, until reduced. The ketchup will keep in an airtight container in the fridge for up to 3 months. |
