Armenian Roasted Vegetables

These roasted vegetables make a great side dish. I had never eaten roasted cabbage before, and was surprised by how much I enjoyed it. It’s super easy to make; just a bunch of chopping, and then roasting.

This recipe continues my love affair with the Mamushka cookbook by Olia Hercules. She recommends trying it sprinkled with feta. I ate it without the feta, and served it with chicken. Yum!

What you need:

• 155 grams, about 1/4 of a large cabbage, sliced with the core intact
• 1 carrot, peeled and thickly sliced
• 1 zucchini, thickly sliced
• 2 celery sticks, thickly sliced
• 1 small onion, quartered
• 250 grams cauliflower stalks and florets chopped
• 1 red bell pepper, roughly chopped
• 3 tablespoons olive oil
• salt and freshly ground pepper
• 1 beefsteak tomato, thickly sliced
• 1 tablespoon chopped dill

What you do:

1. Preheat the oven to 400F. Place all the vegetables except the tomatoes on the roasting pan or pans.
2. Pour the olive oil over the vegetables, and then salt and pepper them. Mix with your hands to coat all the vegetables.
3. Roast for about 30 minutes, until the vegetables begin to char.
4. Arrange the tomatoes on top and sprinkle with salt and pepper. Return to the oven for another 15 minutes.
5. Sprinkle with the chopped dill before serving.