Autumn salad of roasted vegetables

Name: Autumn salad of roasted vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 Courgettes (about 1 kg); 6 Tomatoes; 4 red onions; 2 Garlic cloves; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Rose peppers; 7 TABLESPOONS Olive oil; 150 g purslane (alternatively 150 g lamb's lettuce); 4 Stem(s) Mint; 1⁄2 Federation flat leaf parsley; 4 TABLESPOONS Lemon juice; 200 g ripened cream; 2 TABLESPOONS Milk

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 Courgettes (about 1 kg)
6 Tomatoes
4 red onions
2 Garlic cloves
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
7-10 Tbsp Rose peppers
7 TABLESPOONS Olive oil
150 g purslane (alternatively 150 g lamb's lettuce)
4 Stem(s) Mint
1⁄2 Federation flat leaf parsley
4 TABLESPOONS Lemon juice
200 g ripened cream
2 TABLESPOONS Milk

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Clean and wash the courgettes and slice or cut them lengthwise into thin slices. Wash the tomatoes and cut them in half crosswise. Peel onions and cut into eighths.
2
Peel garlic and cut into thin slices.
3
Mix the prepared ingredients with 1 heaped teaspoon of salt, a little pepper and 4 tbsp. oil and place on a fat pan (deep baking tray). Roast in a hot oven for 45-60 minutes, turning occasionally.
4
Meanwhile clean the purslane (Tip: Cleaning purslane is wonderfully easy: just cut the roots generously from the tufts. The long stems can be eaten), sorted, washed and drained well.
5
Wash the herbs, shake dry and pluck the leaves. For the vinaigrette, mix lemon juice with salt, pepper and 1 pinch of sugar. Fold in 2 tablespoons of oil. Mix with purslane and the herbs.
6
Mix sour cream and milk for the dip. Season with salt and pepper. Mix 1 tbsp. oil with 1 tsp. paprika powder and drizzle over. Take the vegetables out of the oven. Spread the purslane mix over them. Serve with dip.
7
Ciabatta goes with it.