Vegetables?  Bake ?  At the table!

Vegetables? Bake ? At the table!

Delicious mixtures, delicious associations, amazing mix… and one principle: quick recipes, no meat and fish, no other utensils except a knife, dish and oven! AT Hey, in the oven! Vegetarian Rukmini Iyer (Webedia Books, 240 pages, €19), vegetable lovers and others will inevitably find what they are looking for.

Spicy cauliflower and chickpeas

For 4 people

Preparation: 10 minutes

Preparation: 30 minutes

  • 1 large cauliflower, cut into large florets
  • 400g canned chickpeas, drained and rinsed
  • 1 large red onion, cut into wedges
  • 200 g young cabbage leaves
  • 2 tbsp in the village olive oil
  • 2 tbsp in. cumin powder
  • 2 tbsp in. coriander powder
  • 2 tbsp in. ground ginger
  • 1 S. v. smoked paprika
  • 2 tbsp in. salt


  • 60g tahini
  • juice of 1 lemon
  • 2 tbsp in the village olive oil
  • 4 tbsp in the village water
  • 1 S. v. salt
  • freshly ground black pepper

go with

  • 25 g coarsely chopped fresh cilantro
  • 40 g roasted pumpkin seeds
  • warm tortillas (like lavash)

Preheat oven to 180°C. Place the cauliflower, chickpeas, red onion, and cabbage leaves in a large roasting pan and toss well with the oil, spices, and salt. Bake for 25 to 30 minutes until the cauliflower is cooked through.

Meanwhile, prepare the sauce by mixing the tahini with lemon juice, oil, water, salt and pepper until the consistency is thick enough to be scooped out with a spoon (add a little water if necessary). Taste and adjust seasoning with salt and lemon juice.

Drizzle hot cauliflower with sauce and sprinkle with cilantro and pumpkin seeds. Serve with warm tortillas.

Green vegetables and halloumi with harissa

For 4 people

Preparation: 10 minutes

Preparation: 25 minutes

  • 1 head broccoli, broken into florets
  • 500 g Brussels sprouts
  • 250 g halloumi, diced
  • 2 tbsp in the village from harissa
  • 2 tbsp in the village olive oil
  • 150 g finely chopped spinach
  • juice of 1/2 lemon
  • 1 pinch of salt

go with

  • cakes (like lavash)
  • 4 tbsp in the village yogurt

Preheat oven to 180°C. Toss the broccoli with Brussels sprouts, halloumi, harissa and olive oil in a baking dish, then roast for 25 minutes. Then add chopped spinach leaves, taste and season with salt and lemon juice to taste. Serve with tortillas and yogurt.

Potato and mushroom gratin

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