Serves 6 as a main course side dish
Ingredients
- ¼ cup olive oil
- 18 baby carrots, peeled
- 12 finger potatoes
- 12 baby turnip, peeled
- 1 cup pearl onions
- 12 garlic cloves, peeled
- 18 baby corn ears
- 3 Portobello mushroom caps, roughly chopped
- 3 celery stalks, roughly chopped
- 3 cups kale leaves, washed, spines removed and roughly chopped
- 1 bouquet garni
- 1 cup black olives, pitted
- Juice of 1 lemon
- 1 cup feta cheese, crumbled
- 1 cup fresh basil leaves, torn into pieces
- salt and pepper to taste
Directions
- Preheat your oven to 450F
- Heat the olive oil in a large skillet over medium heat
- Add the carrots, potatoes, and turnip. Season with salt and pepper. Cover and sauté for 10 minutes
- Add the pearl onions, garlic, and corn. Cover and sauté for 10 minutes longer
- Add the mushrooms, celery and kale. Stir and sauté for another 10 minutes uncovered
- Add the bouquet garni and stir to mix. Transfer to the oven and roast uncovered for 10 minutes
- Reduce heat to 350F and roast for 10 minutes longer or until the veggies turn a nice golden brown
- Remove skillet from oven and transfer the veggies to a large serving platter
- Squeeze the lemon juice over top. Garnish with the feta cheese and basil. Serve immediately