Roasted Winter Veg with an Artichoke & Caper Dressing

Ingredients

1 Butternut squash, halved and seeds remove. Slice into 1inch slices

3 carrots peeled and sliced lengthwise

3 sweet potatoes, cut into ¼ lengthwise

3 yellow chillies, cut in half and seeds removed

1 large red onion cut into 8 pieces

1 bulb of garlic, broken into cloves and then smashed

1 lemon, zest

Dressing

1 jar artichoke in herb vinegar

3 tbsp capers in brine

½ cup olive oil

1½ tbsp Apple Cider Vinegar (I use Biona)

Method

Heat oven to 180c and line a baking sheet with a baking parchment

Place all the prepared vegetables (minus the chillies) into bowl and cover with olive oil, salt and pepper and 1 tbsp honey, give them a good stir and place onto the prepared baking sheet 

Grate the zest of one lemon 

Roast the vegetables for 20minutes while you make the dressing

Chop the artichokes, then the capers place in a bowl and mix with olive oil and vinegar, add salt and pepper and stir well

When the vegetables have roasted for 20mins remove and place the chillis on top and place back into the oven for another 15-20mins until all the vegetables are soft

Place onto your favourite plate and spoon the dressing all over the vegetables

Sprinkle with chopped parsley and serve