Oven-Baked Veggies + Gluten-Free Granola

Wild Produce Forager, Chef Gudrun Gerzabek

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Instagram: @foodiegudi | foodiegudi.com

Marinated, Sun-Kissed, Oven-Baked Veggies with Hasselback Potatoes and Green Tapenade

INGREDIENTS

Veggies

350 g longish potatoes

150 g shallots

10 cloves garlic, or more, according to your taste

4 red pointed peppers

300 g mixed small tomatoes

2 sprigs rosemary

Salt, scented if you like

4 spoons extra virgin olive oil

1 handful of baby spinach

Green Tapenade

150 g green olives

20 g capers

2 cloves garlic

1 tsp mustard

3 spoons olive oil

Freshly ground pepper

Tiny slice of lemon

Salt

Dressing

4 spoons extra virgin olive oil

Juice of ½ lemon

Salt

METHOD

Preheat oven to 355°F/180°C. Wash potatoes, peppers and tomatoes. Peel shallots and garlic, then cut them in half. Halve the peppers and remove the seeds. Place potatoes on a baking tray, season with oil and salt and bake about 20 minutes. While the veggies are baking, prepare the tapenade and dressing. For the tapenade, place all ingredients in a food processor and pulse 3-5 times. Don’t overdo it; it should be a little chunky. For the dressing, dissolve the salt in the lemon juice, then emulsify until creamy. After potatoes have baked for 20 minutes, add shallots and garlic. After 10 minutes, add red peppers and rosemary and toss with oil. Bake for 10 mor