Autumnal roasted vegetables with cashew-lemon marinade
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Ingredients · Servings 4
- 1 Broccoli
- 1 Paprika
- 1 Aubergine
- 0.5 Hokkaido pumpkin
- 1 EL Cashewmus
- 150 ml olive oil
- 2 tbsp walnut oil
- 2 EL Kill
- 2 tablespoons lemon juice
- 50 g breadcrumbs
- 80 g flaked almonds
- 10 g of herbs (for marinating)
Method · 50 min
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit) using top and bottom heat. Wash vegetables, cut into bite-sized cubes, and spread on a greased/oiled baking sheet.
- Wash the herbs (I used rosemary, thyme, arugula, nasturtium, and salad burnet) and chop them finely. Then mix them into the vegetables.
- For the marinade, combine the oil (I also used hazelnut oil, but other oils will work), the purée, and the juice in a tall container and blend. If it's too thin, add a little water.
- Spread the marinade over the vegetables and cook in the oven for 20 minutes. A steamer will make the vegetables nice and tender, but a regular oven is also possible.
- Meanwhile, mix the breadcrumbs and almonds. Once the time is up, sprinkle the mixture over the vegetables. Then grill in the oven for about 3-5 minutes, until the breadcrumbs are golden brown. Enjoy!
You can also vary the vegetables and, for example, use zucchini instead of pumpkin.
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit) using conventional oven settings (top and bottom heat). Wash the vegetables, cut them into bite-sized cubes, and spread them on a greased/oiled baking sheet. 1 head of broccoli, 1 bell pepper, 1 eggplant, 0.5 Hokkaido pumpkin.
- Wash and finely chop the herbs (I used rosemary, thyme, arugula, nasturtium, and salad burnet). Then mix them into the vegetables. 10 g of herbs (for marinating)
- For the marinade, combine the oil (I also used hazelnut oil, but other oils work too), the cashew butter, and the juice in a tall container and blend. If it's too thin, add a little water. 150 ml olive oil, 2 tbsp walnut oil, 2 tbsp oil, 2 tbsp lemon juice, 1 tbsp cashew butter.
