Yotam Ottolenghi is known for creating vibrant vegetarian dishes. The London chef is even credited with reinventing the salad. Ottolenghi operates four café-delis and a restaurant, and he’s written two best-selling cookbooks. He also pens a vegetarian column for Britain’s Guardian newspaper. The roasted vegetable dish feature here is classic Ottolenghi. (Click here to see the recipe.) It’s easy to prepare and packs plenty of flavors and textures. “The point here is to lighten up long-cooked veggies with something crisp and fresh,” Ottolenghi writes in his award-winning cookbook Plenty (Chronicle Books, 2011), where this recipe appears.
“You can use any of your favorite vegetables – rutabaga, potato, carrot, salsify, beet, cauliflower – and many other refreshing combinations at the end.” Among the possible ending combos: chopped basil or mint, lemon zest, crushed garlic or “mellow” vinegar.
“Treat this recipe as a blueprint for an infinite number of roast vegetable dishes,” adds Ottolenghi, who was born in Israel to Italian and German parents and studied literature and philosophy before becoming a celebrated chef.
In his version of this dish, Ottolenghi uses parsnips, red onions, cherry tomatoes, a halved head of garlic, and sweet potatoes. They’re roasted in extra virgin olive oil – you could use our Everyday Fresh – along with fresh thyme, rosemary, and garlic. (Click here to see the recipe.)
The cooked vegetables get a drizzle of dressing made from lemon juice, capers, maple syrup, mustard, extra virgin olive oil and salt. And, if you wish, you can scatter sesame seeds over the vegetables before serving.
Your friends at California Olive Ranch