Delia's All-in-One Baked Vegetables Recipes
Serves 4
350g carrots, scrubbed and cut into 2.5cm chunks
350g parsnips, scrubbed and cut into 5cm chunks
350g small red potatoes, unpeeled,
each cut into 8 wedges
1 medium red onion, peeled and cut
into 8, through the root
1 head celery, trimmed and cut into
8cm chunks
5 tablespoons vinaigrette dressing
2 sprigs thyme
2 sprigs rosemary
1 bay leaf
seasoning
A 35 x 28cm and 2cm deep roasting tray and a 90 x 30cm sheet of foil.
Preheat the oven to 200°C/gas mark 6.
All you do is fold the piece of foil in half, then lay one half along the length of the roasting tray, brush it with a little of the vinaigrette, and lay all the vegetables on the foil on the tray. Season them well.
Add the sprigs of herbs and the bay leaf, then spoon the remaining vinaigrette over and toss all the vegetables around so they get a good coating - you'll need to do this quite carefully so as not to break the foil. Now fold over the other half of the foil and turn over all the edges 2 or 3 times to seal it all round. What you should end up with is a parcel that fits the tray exactly but with some air space between the foil and vegetables.
When you're ready to cook the vegetables, place them in the preheated oven, one shelf higher than the middle, for 45 minutes.
To serve, carefully unwrap the foil and tip the vegetables into a warm serving dish.
