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Xmas Buffet: Roasted Winter Vegetables With Salsa

ch4 teletext

2 large red onions
3 carrots
3 parsnips
2 lb swede
2 cloves garlic
2 red peppers
8 tomatoes
2 spring onions
1 lime; juice of
1 dash tabasco
4 tablespoon chopped coriander
1 salt and pepper
6 tablespoon olive oil

Preheat oven to gas mark 9/425F/240C. Peel onion, carrots, parsnips and swede. Chop into 1inch/2.5cm cubes. Peel and finely chop garlic. De-seed red pepper and cut into 1 in/2.5 cm squares. Toss together onion, carrot, parsnip, swede, red pepper, garlic and 5 tbsp olive oil. Place in 2 roasting tins. Season with salt and pepper. Roast for one hour, turning now and then. Meanwhile, make the salsa. Scald tomatoes for 1 min, peel, halve, scoop out seeds and finely dice. Finely chop spring onion. Mix together diced tomato, lime juice 1 tbsp olive oil, coriander, salt and pepper. Set aside for 45 minutes. Serve roasted vegtables with salsa. Converted by MC_Buster. Recipe by: Teletext (Ch4) Converted by MM_Buster v2.0l.

Yield: 8

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