Sunday Vino Bianco Roast

This is pretty straightforward, but just requires a bit of time. You can use any tough veg (carrots, parsnips, swede or potatoes) here as long as you follow the below quantities and I even threw in some cabbage that needed eating. It’s really the quality and flavours of the wine that carries this. I used a Trebbiano that brought some nice lemony notes to the sauce but use any nice dry, crisp white that needs using up.

This is a one tray roast with some intense aromatics and if you wanted to add a spoon of pomegranate molasses to the mix, it could take things to the next level.

Serves 4
Vegan

Ingredients:

2 fennel bulbs, each cut into 6 wedges
1 small squash (800g), cut into 1cm pieces

1 small cauliflower, cut into florets
1 sweet potato, peeled and chopped
200g white cabbage
1 red onion, sliced into 6 wedges
1 medium chilli, sliced lengthways
4 medium tomatoes, halved
8 garlic cloves, skins left on
1 tin butter beans (250g)
120ml white wine (I used Trebbiano)
Handful chopped parsley or coriander for garnish

Marinade Ingredients:

2 tbsp sesame oil
150ml olive oil (plus x4 extra tbsp)
4 tbsp za’atar
1 tbsp white wine vinegar
1 tbsp balsamic vinegar
1/2 tsp dried chilli flakes
Salt and pepper

Preheat the oven to 200 C degrees and grease 2-3 baking trays. Divide the veg and butterbeans between the trays.

Mix all the marinade ingredients together in bowl except the sesame oil and 4 spoons of olive oil. Drizzle this over the veg. Pour over the white wine and cover the trays in tin foil. Bake in the oven for 1hr.

Then remove the foil and mix everything around the trays, Place back into the oven for 15 mins.

Remove once more and drizzle over the 4 tablespoons of olive oil and sesame oil between the trays. Roast for a final 15 mins until everything is soft and golden. Some of the veg will be a little sticky and should have made a nice marinade at the bottom of the tray.

Serve straight away in bowl with a sprinkle of chopped herbs.