I know what you are thinking. I can almost hear the uproar. "WHAT?? Veggies for the Argie?? Aren't these people only meat consumers??". Well, not totally. Sometimes we can be healthy too. You know, everything is all right in moderation, even healthy foods. Personally I love veggies. I love them cooked every way. I love them raw as well. Fortunately my kids love them too. Yes, we will always be meat lovers (what do you expect being an Argie that loves meat married to an Aussie that loves to barbecue?). But there is no single day that we don't eat veggies.
The photo on the top is from last night dinner when I cooked a roast chicken (see my previous recipe), which I always serve with a side of roast veggies. So it's a very simple recipe, you can use any
vegetables you have, but I like the ones in my recipe because they caramelise very nicely. You won't believe how sweet they end up with the addition of Chimichurri La Madrina. Leave the skin in the potatoes and the carrots as that is where all the vitamins and nutrients are. And leave the garlic cloves in their skin as well, all sweet and juicy and no spicy, you just have to press and the flesh will pop out like a treat (look at this photo, it looks like sugar coming out of it) .
Prepare the vegetables in advance so they can stay in the oven for a while. And most importantly, you need the best quality produce. In my case I get them delivered at home from Simon and his team at The Fruit Cart. Check out his boxes at www.thefruitcart.com.au. He delivers the highest quality of fruit and vegetables, which I promise make any meal absolutely delicious no matter how good (or bad) your cooking skills are.
Finally, before getting into the recipe, I want to dedicate this to my friend Corie, Queen of Veggies, and husband Pete, wonderful people who now add chimichurri to most of their meals (yes, I got photographic evidence).
Prep time: 20 minutes
Cook time: 2 hours
Serves: 4
Ingredients
4 red skin potatoes
1 big sweet potato
2 or 3 big carrots
2 zucchini
1 yellow onion
1 red capsicum
5 garlic cloves
100 g Chimichurri La Madrina
Extra virgin olive oil
salt
pepper
Method
Pre-heat the oven to 180 degrees celsius (if you have the roast option in the oven that is perfect).
Peel just the onion and the sweet potato. Leave the potatoes, carrots and garlic with their skin on.
Cut the sweet potato, carrots, and zucchini in thick slices, the potatoes in 3 or 4 pieces depending how big they are. The onion and capsicum should be cut in 4 pieces as well.
Paint a baking dish with olive oil.
Place the onions in each corner of the baking tray. Place the rest of the vegetables randomly covering the dish.
With a spoon cover the vegetables with the Chimichurri La Madrina.
Season with salt and pepper.
Roast the vegetables for about 1.5 hour or until the vegetables are tender and the onion is brown (caramelised).
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