I looove roasted vegetables! This recipe is one of the main reasons why I miss having an oven when I’m in Bali (and I’m already panning on changing that when I come back). The recipe is based on a recipe from the great Ottolenghi (you can find the original recipe here) but I use different vegetables. Feel free to experiment too, though I really recommend my combination.

Don’t emit the vinaigrette: it adds a yummy freshness and juiciness to the vegetables and the acidity and sweetness bring out new shades of flavor.

Roasted Vegetables with Caper Vinaigrette inspired by Ottolenghi

Ingredients for 4-6 persons

Roasted Vegetables:

  • 4 small sweet potatoes (or 2 medium ones), cut into slices. No need to peel them.
  • 2 red onions
  • 2 red peppers
  • 500g green asparagus
  • 2 fennel bulbs
  • 250g cherry tomatoes
  • 1 head of garlic, cut into slices
  • 90ml olive oil
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary


  • 2 tbsp lemon juice or white-wine vinegar
  • 2 tbsp maple sirup
  • 2 tbsp capers, roughly chopped
  • 1 tsp mustard
  • 2 tbsp olive oil


Preheat the oven to 180C/350F/ gas mark 4. Wash and cut the vegetables up and place them on a large roasting tin (I place a sheet of backing paper below to make cleaning up easier).

Add 60ml olive oil, thyme, rosemapy, a teaspoon of salt and some pepper. Mixe with your hands and spread everything evenly out. Roast for around 75– 90 minutes. The sweet potatoes should be very soft and everything nicely browned. Adjust the temperature if your vegetables are getting to dark to quick.

For the vinaigrette whisk together the vinegar, capers, mustard, 30ml of oil, maple syrup and half a teaspoon of salt, and pour over the roasted vegetables the moment they come out of the oven. Stir, taste and adjust the seasoning as necessary. Serve straight from the tin.

Roasted Vegetables inspired by Ottolenghi