dinner · vegan · vegetarian · gluten-free · dairy-free
Hearth-roasted market vegetables with fresh herbs
Whatever is best at the market, from cucumbers and squash to roots and greens, roasted hard over high heat until charred and tender, then dressed with lemon, good oil and handfuls of just-picked herbs.
- Time
- 45min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Oven, Grill or smoker.
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Method
-
1
Heat a grill or the oven to 240°C (465°F) with a heavy tray inside.
-
2
Cut the vegetables so each cooks evenly: halve roots, thickly slice squash, leave tomatoes and peas whole.
-
3
Toss the dense vegetables with oil, salt and pepper and roast on the hot tray (or grill) 20-25 minutes, adding quick-cooking ones for the last 8 minutes, until charred in places.
-
4
Slice raw cucumber thin and dress with a squeeze of lemon and salt.
-
5
Pile the hot vegetables on a platter with the cucumber, zest and squeeze over the lemon, drizzle with good oil and scatter with herbs, seeds and flaky salt.
