A sucker for roasted vegetables, I couldn’t wait to make this recipe by Olia Hercules and her Mamushka cookbook. Fall and winter has us roasting vegetables regularly. I’ve roasted cabbage before and loved it so the combination of these Armenian Roasted Vegetables was quite intriguing to me.
Ensure you cut your vegetables thick as illustrated in the recipe. I’ve noticed while making recipes from this cookbook they use a lot of dill and yogurt in Eastern European Cooking. Our student from Spain has advised the same. Things I would have never known had I never joined the cookbook club. My mom used to cook with dill she grew in her garden. Dilled baby potatoes are one recipe that stands out from childhood. It’s an herb I adore. Serve these veggies along side a roasted chicken, pork loin or beef roast.
Olia also suggests to change things up, try adding some feta before serving.
- half a small head of cabbage, cut into thick wedges
- 1-2 carrots, peeled and sliced
- 1 zucchini, thickly sliced
- 2 celery sticks, thickly sliced
- 1 small onion, peeled and quartered
- 1-2 cups cauliflower florets, thickly chopped
- 1 pepper, cored, seeded and thick slices
- 3 tbsp olive oil
- 1 beefsteak tomato, thickly sliced
- 1 tbsp chopped fresh dill
- salt and pepper
- Preheat the oven to 400F. Place all the vegetables except the tomato in a large roasting pan.
- Pour the oil over and season well with salt and pepper. Mix everything together with your hands and pop in the oven until the edges of the vegetables start to char, 30 minutes.
- Arrange the tomato slices on top, season and place in the oven for another 15 minutes. Sprinkle the chopped dill over, taste for seasoning (adjust if necessary) and serve.