Evergreen "Au Four"

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Recipe by Scanpan

A bowl of roasted vegetables keeps the doctors away. The easiest and tastiest way to enjoy the rainbow is by roasting a tray of your favourite vegetables. Simply, season your veggies with oil and salt and pepper and create a creamy with a splash of spice to your marinade. This recipe is perfect for the colder nights and for those moments where you need something easy and homemade to cook up. Enjoy!


1/5 Hokkaido pumpkin

2 onions

1/4 celeriac

2 round beets

1/4 savoy cabbage

4 Jerusalem artichokes

Most winter vegetables can be used for this dish. Replace or add


1 tbsp chopped parsley

1 tbsp chopped oregano

1 tbsp chopped coriander

Finely grated peel and juice from an organic lemon

1 tsp finely chopped red chili

100 ml extra virgin olive oil

2 tbsp red wine vinegar

Sea salt and pepper

When Serving

200 ml Greek Yoghurt

Salted, roasted Spanish Almonds, Roughly chopped


  • 01

    Rinse all vegetables thoroughly. Leave the peel on. Scrub them if necessary with a clean scouring pad and rinse after.

  • 02

    Cut the vegetables into some beautiful natural pieces. Not too small.

  • 03

    Put the beetroot pieces in a dish and put them in a preheated oven at 180 degrees for 10 minutes.

  • 04

    Then, spread the other vegetables in he dish and season it all with a little salt.

  • 05

    Cook the vegetables for another 15 minutes at 180 degrees or until everything is tender and lightly caramelised.

  • 06

    If the vegetables lack colour but are tender, put on top of the grill nad give them 5 minutes.

  • 07

    Marinade: The marinade should soak for a minimum of 30 minutes before serving. Stir together all ingredients and taste.

  • 08

    Serving: Place the marinade over the baked vegetables and sprinkle with chopped almonds. Serve with a bowl of Greek yoghurt and sprinkle with chopped coriander.

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