Ingredients
- 1 tablespoon grape seed oil
- 5 garlic cloves, peeled
- 2 potatoes, diced 1 cm thick
- 2 peppers (green and yellow), diced 1 cm thick
- 1â„2 tsp fresh rosemary, finely chopped
- 1 yellow zucchini, halved lengthwise and cut crosswise into 1 cm pieces
- 1 large red onion, cut into 1 cm chunks
- 1 1â„2 cups carrot juice
- 4 Italian or roma tomatoes, diced
- 1 teaspoon fresh tarragon
Directions
- Preheat the oven to 450°F (230°C)
- Combine the grape seed oil and garlic in a roasting pan and roast until the oil begins to sizzle, about 5 minutes
- Add the potatoes, peppers and rosemary, and toss to coat
- Roast until the potatoes begin to colour and soften, about 15 minutes
- Add the yellow zucchini and the onion, and roast until the zucchini is tender, about 15 minutes
- In a medium saucepan, combine the carrot juice, tomatoes and tarragon and bring to a boil over medium heat
- Spoon the roasted vegetable mixture into the saucepan
- Pour a little water into the roasting pan and stir. Making sure to scrape up any browned bits that cling to the pan
- Pour the pan juices into the saucepan
- Cook until heated through, about 2 minutes, then serve
Prep time and cook time: 60 min
Serves: 4
