As Autumn slowly turns colder we pull out the jumpers, get the heater serviced and turn the oven on. What is it about oven cooked food that is so delightful in late autumn and winter? It is used most days during the cold weather in our kitchen. Today we throw some vegetable onto an oven tray and bake them with home made pomegranate molasses and baharat, the Middle Eastern spice.
They get placed in a very hot oven and are cooked in no time.
Tray Baked Veg with Pomegranate Molasses and Baharat
2 Tblspn olive oil
1 tspn pomegranate molasses
2 tspn baharat
0.5 tspn chilli flakes, or to taste (optional)
sea salt and white pepper
300g cherry tomatoes, halved, or larger tomatoes chopped into chunks
0.5 red or white onion, cut into wedges
240g potatoes, diced into 1cm pieces
1 small eggplant, diced
0.25 small cauliflower, cut into small florets
5 – 10 cloves garlic, whole
half a lime, cut into 4 pieces
parsley or other soft herb, chopped
Preheat the oven to 245C.
Combine the chopped tomatoes, onion, potatoes, eggplant, cauliflower and garlic in a bowl. Add the olive oil, pomegranate molasses, baharat, salt and white pepper. Toss everything together until coated evenly.
Pour the vegetables onto an oven tray and spread so that they are in an even layer. Nestle the lime pieces in between the veg. Bake for 20 minutes or until the potatoes and vegetables are cooked and caramelised. If it is caramelising too much, cover with baking paper or foil for the last 5 mins of cooking.
Serve sprinkled with chopped parsley or other soft herb as a roast vegetable salad, with steamed rice or alongside Middle Eastern flat bread. I like to add some sauteed greens or a green salad.
recipe notes and alternatives
Add paneer, tofu, cubes of feta or cooked chickpeas, nestled amongst the veg.