For this easy side dish recipe you can use any selection of vegetables you like. It's great to use the electric frypan occasionally as it lightly steams and bakes the vegetables at the same time.
- 1 small wedge pumpkin
- 2 red onions
- 1 parsnip
- 1 carrot
- 1 sweet potato
- 2 potatoes, unpeeled
- garlic cloves, to taste
- 4 small eggplants
- olive oil
- 1 small handful fennel seeds
- sea salt flakes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cut the pumpkin, onion, parsnip, carrots, sweet potato and potato into wedges and place in a bowl. Throw in the garlic cloves, small whole eggplants, a good splash of olive oil and toss until coated.
Put the mix of oiled vegetables into a heated electric frypan, preferably the deep heavy non-stick type, and scatter with a small handful of fennel seeds and some sea salt.
Put the lid on with the steam vent open and cook at medium heat for about 20-30 minutes depending on the frypan, stirring gently now and then to turn the vegetables.
The vegetables don’t crisp using this method but the onions caramelise beautifully and the flavour of the garlic and fennel seeds infuses the rest of the vegetables.
When cooking a baked leg of lamb, you can cook the vegetables while the meat is resting.