Anything goes here. I’ve put together a meal consisting of my favourite vegetables. The most important is to cut the vegetables in appropriate sizes so that they will be done at the same time. With this dish, I think that the Chevre Dip and the Apple Mustard Sauce goes really well.

1 red onion
1 large courgette
Chestnut mushrooms
1 red pepper
1 green pepper
1 large parsnip
3 Jerusalem artichokes
1 large carrot

Oven at 210 C

1. Place all cut up vegetables on a large baking tray.
2. Drizzel with oil, add some salt and pepper
3. Roast in oven for 45-55 minutes (depending on the size of your vegetables).