200 g cherry tomatoes - 3 carrots in a variety of colours - ½ butternut squash - 2 parsnips - 12 tbsp extra virgin olive oil - 6 tbsp white wine vinegar - 1 clove garlic, grated - ½ red chili pepper, finely chopped - ½ bunch flat-leafed parsley, coarsely chopped - salt and pepper
Preheat the oven to 180°C. Combine the garlic, chili pepper, parsley, olive oil and vinegar in a bowl. Peel the carrots, parsnips and squash. Cut them into slices of 1 cm thickness and place them in a baking dish lined with greaseproof paper. Sprinkle with a few tablespoons of olive oil and season with salt and pepper. Roast the vegetables in the oven for 10 min. Use a pair of scissors to divide the tomato vine into clusters of four tomatoes each and arrange them on top of the vegetables in the baking dish. Pour the marinade over the vegetables and roast them, along with the tomatoes, for another 10 min. Test if the vegetables are done! If not tender enough, replace them in the oven for a while longer. Serve as a starter or side dish, garnished, for example, with a small ball of buffalo mozzarella or a tasty yogurt dip.
Recipe by Restaurant Rossio