Baked vegetable medley with dill

Serves 6-8

by Dr Antigone Kouris-Blazos

This recipe is very easy but it takes a couple of hours in the oven till it is cooked; try cooking it the night before - it will taste even better!

Ingredients
20 small whole mushrooms (button type keep their shape better than large mushrooms)
1 large capsicum (red or green) sliced into thin strips
2 zucchinis, sliced
1 carrot, sliced
1/2 large sweet potato, sliced
1 large red onion sliced into strips
3 garlic cloves, crushed
1/3 cup extra virgin olive oil
2 stock cubes dissolved in 1 tablespoon of hot water (e.g chicken style vegetarian cubes by Massel)
2 tablespoons chopped fresh dill
juice of half a lemon
iodised salt (according to taste)

Method
1. Place sliced vegetables into a large baking dish
2. In a small bowl mix olive oil, stock cubes dissolved in water, dill, garlic, lemon
3. Pour contents of bowl over vegetable mixture and mix through with hands
4. Cook in preheated oven at 200ºC for about 90 minutes or until vegetables are cooked (semisoft). Check the vegetables after about 45 minutes and turn them over with a large spatula.
5. Spoon vegetables into a serving dish (drain liquid and use as stock for another dish)

Accompaniments: Serve with meat, chicken, fish or eggs or simply with fetta cheese e.g Danish fetta is smooth and creamy and not too tangy. Fish fillets or chicken can be cooked with the vegetables towards the end of cooking e.g 15-20 minutes before the vegetables are fully cooked place fish or chicken in tray and cover with vegetables to prevent the flesh from drying out.