Sides and Salads Recipes - Roasties with Peanut Sauce Recipe

Ingredients

• 1 long, slender aubergine (eggplant), partially peeled and cut into long strips

• 2 courgettes (zucchini), partially peeled and cut into long strips

• 1 thick, long sweet potato, cut into long strips

• 2 leeks, trimmed, halved width ways and lengthways

• 2 garlic cloves, chopped

• 25g/1 oz fresh root ginger, peeled and chopped

• 60ml/4 tbsp vegetable or groundnut (peanut) oil

• salt

• 30ml/3 tbsp roasted peanuts, ground fresh crusty bread, to serve

For the sauce:

• 4 garlic cloves, chopped

• 2-3 fresh red chilies, seeded and chopped

• 5ml/1 tsp shrimp paste

• 115g/4oz/1 cup roasted peanuts, crushed

• 15ml/1 tbsp dark soy sauce

• juice of 1 lime

• 5ml/1 tsp Chinese rice vinegar

• 10ml/2 tsp clear honey

• salt and ground black pepper

Serves 4

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Method:

1. Preheat the oven to 200°C/400°F/Gas 6. Arrange the vegetables in a shallow oven dish. Using a food processor, grind the garlic and ginger to a paste, and smear it over the vegetables.

2. Sprinkle with a little salt and pour over the oil. Roast for about 45 minutes, until the vegetables are tender and slightly browned - toss them in the oil halfway through cooking.

3. Meanwhile, make the sauce. Using a food processor, grind the garlic and chilies to a paste. Beat in the shrimp paste and peanuts.

4. Stir in the soy sauce, lime juice, vinegar and honey, and blend with a little water so that the sauce is the consistency of pouring cream. Season with salt and pepper and adjust the sweet and sour balance to taste.

5. Arrange the roasted vegetables on a plate. Drizzle the sauce over them, or serve it separately in a bowl. Sprinkle the ground peanuts over the top and serve warm with fresh crusty bread.

Whether a side dish or a main course, these roasted vegetables served with a dipping sauce are a real treat.