Roasted Vegetable Stack with Garlic, Lemon & Coriander Oil

I love being plant-based and vegetable stack of utter delicious goodness is a family favourite here.

This is a super healthy vegetable stack drizzled with garlic, lemon and coriander oil and I I know you will love it.

Enjoy x

Vegetable Stack With Garlic, Lemon & Coriander Oil

Ingredients (serves 2)

For the vegetable stack

• 1 sweet potato (sliced width ways)
• 1 red onion (sliced)
• 1 red tomato (sliced)

For the garlic, coriander and lemon oil

• 150 ml virgin olive oil
• Handful of fresh coriander, both leaves and stalks chopped finely (can use organic ground coriander)
• Juice of 1 lemon
• Salt and pepper to season

Garnish (to eat)

• 2 Garlic heads, top chopped off.

Method 

Pre-heat your oven to 200°c.

For the dressing, mix the oil, coriander and lemon juice together in a bowl.

Place your sweet potato, onions, tomato and heads of garlic on a foil-covered baking tray, drizzle with around half of the oil and season with salt and pepper to taste.

Roast in the oven for around 30-40 minutes until the vegetables are tender.

Remove from the oven and stack on your plate. Garnish with the roasted garlic that will taste sweet not bitten once out of the oven.

Drizzle the remaining oil over the tower.

Dreamy.

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