Autumn calls for more baked vegetables.
I adapted this recipe from Gjelina’s cookbook. Gjelina’s is a great café I went to at Venice Beach.
You may copy the recipe below or create a simple version.
I often get inspiration from the pictures and recipes then create my own simplified version.
I used treacle and an olive oil and lemon mixture for roast vegetables from Willams Sonoma.
Bake in the oven for one hour at 180 degrees.
You may add greek yogurt and chopped coriander.
It is delicious with fish or meat!
