Mediterranean roasted vegetables. Recipe: Meirav Puritz. Image: Oren Shalev.

Ingredients for 4 servings

The vegetables:

2 peeled red onions
2 butternut squash with the skin
2 carrots
2 medium beetroots
2 red peppers
2 dark zucchinis
4 tbsp olive oil
Pinch of salt and ground pepper, small pinch cumin

Additional ingredients:

2 cups chickpeas, cooked and strained / thawed frozen chickpeas
2 tbsp pickled lemons
1 deseeded pomegranate
1-2 tsp harissa
Handful roughly chopped parsley
Handful roughly chopped cilantro or fresh basil
200 grams low fat goat/sheep feta cheese

Preparation:

• Heat oven to 180°C
• Wash all vegetables well, cut the butternut squash into two lengthwise and take out the seeds, peel the onions, do not peel skin of the rest of the vegetables
• Roughly dice all vegetables into 2x2 cm cubes or strips
• Place all vegetables in a bowl, add olive oil, salt, pepper and cumin, transfer to a lined oven tray and roast for 25 minutes until all vegetables are soft, remove from the oven and let cool slightly. (Can be prepared in advance and refrigerated)
• Place all ingredients in a mixing bowl and stir gently
• Taste and season if necessary
• Serve as 4 large portions or as a side dish