I used the last of this winters’ artichokes, along with onions, potatoes and green peppers, but it is possible to use any veggies that are good for roasting. If you use suitable veggies, this recipe would work for people on the FODMAP diet. Use at least 3 types if vegetable so as to give some texture variations.
Use sufficient black pepper so that the taste is dominant, but not so much that it is overpowering. The exact amount will depend on personal taste as well as the veggies you use. Sweet roots such as swede or artichokes can take quite a lot.
My cup measure is just an old fashioned drinking mug and is not a specific size.
Serves 2 – 3 depending on the size of your mug!
3 cups mixed roasting vegetables, chopped into 2-3 cm cubes or slices
2 tbsp rapeseed oil
1 tbsp garlic infused olive oil
1 tbsp (approx) black peppercorns
½ tsp sea salt
1. Put whichever veggies need the longest cooking time in a roasting tin and cover with both oils. Reserve any other, quicker cooking vegetables on one side for adding later.
2. Crush peppercorns and salt roughly in a pestle and mortar
3. Add salt and pepper to roasting tin and toss veggies to cover
4. Bake in a hot oven until golden on the outside and tender in the centre. For something like potato or carrot pieces this takes about 45 minutes. Remember to add quicker cooking veggies at appropriate times, tossing them through the tin and ensuring they are coated with oil and peppercorns.