Roasted vegetables with cumin and capers
Ingredients
- 1 garlic clove, minced
- 1 medium tomato, chopped
- 50g broccoli
- 100g cauliflower
- 100g fennel
- 1 courgette
- 1 celery stick
- 1 tbsp ground cumin
- 1 tsp balsamic vinegar
- 50g capers
- 1 tsp pepper
- Lemon juice from ½ a lemon
Method
- Preheat the oven to 200C.
- Coarsely chop the vegetables and place in a baking dish. Add the seasoning and toss.
- Place in the oven for around 15 minutes. Add the capers, and place in the oven for an additional 5 minutes.
