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Roast vegetables in a Soy & Lemon dressing

Prep Time:

15 Minutes

Cook Time:

25 Minutes


2 Servings



About the Recipe

A roast doesn't have to be about meat. Sometimes, I like to simply roast a large tray of vegetables, drizzle them in this delicious dressing and eat them with some fresh baked baguettes - simple, nourishing and delicious.


1 aubergine/ eggplant

2 stalks of celery

1 courgette

1 medium onion

1 red bell pepper

260g/9oz sweet potato

3 tbsp extra virgine olive oil

for the soy & lemon dressing:

juice from 2 lemons

4 tbsp soy sauce

2 tbsp extra virgin olive oil

1 tbsp honey

3 cloves of garlic

some toasted sesame seeds for garnishing


first, prep your vegetables.

cut the aubergine/ eggplant in half lengthways, then cut diagonally into bite sized pieces

put the pieces in a bowl and cover with cold water for 10 minutes. this will reduce the slightly bitter taste of the abergine / eggplant flesh

cut the celery stalks into bite sized pieces

cut the courgette diagonally into bite sized pieces

halve the onion and cut into chunks

halve and deseed the bell pepper, then cut into bite sized pieces

peel and cut the sweet potato into bite sized pieces

put all the vegetables in a large bowl. drain the aubergine / eggplant and add that as well. then,  pour in 3 tbsp of olive oil.  mix well to get all the vegetables coated in oil

heat your oven to 190 C / 375 F.

spread the vegetables over a large baking tray and roast for 20 - 25 minutes

in the meantime, make your dressing:

squeeze the juice of 2 lemons and pour in a small bowl

add the 4 tbsp of soy sauce, 2 tbsp of olive oil and 1 tbsp of honey

crush the garlic cloves and add to the bowl. stir together well

remove the vegetables from the oven.  pour over the dressing and mix well so that all the evegtables get a good coating 

garnish with some toasted sesame seeds and serve

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