Chili Donuts!
Veggie Roast
This dish is easy to prepare from many different vegetables, and you can easily customize the ingredients to your liking. The most important thing is to recognize the correct order of ingredients on the grill, so everything is tasty and firm when served. You can also make the veggie roast in a large pan or in the oven at home if it’s raining.
Ingredients
Instructions
Veggie roast
- 500g baby potatoes
- cherry tomatoes
- asparagus
- onion
- button mushrooms
- bell pepper
- herb oil
- Poppamies SPG or Sriracha RUB
- oil
- salad cheese
- Poppamies mayonnaise to taste
Herb oil
- 1 bunch lemon balm
- 1 bunch coriander
- 1 bunch basil
- 1 bunch parsley
- 1 tbsp Poppamies Garlic RUB
- 3 dl oil
Herb oil
- Remove the herb leaves into a blender. Add oil, salt, and Poppamies Garlic RUB seasoning and blend until the oil is nearly smooth. You can also make the herb oil using a hand blender.
Veggie roast
- Chop the vegetables into pieces of a few centimeters. You can leave the cherry tomatoes whole.
- Heat the grill to medium temperature and pour oil onto the griddle, frying pan, or similar.
- Start grilling with the ingredients that take the longest to cook – first add onion and bell pepper to the pan. After a couple of minutes, add potatoes and mushrooms.
- After another couple of minutes, add the asparagus, and lastly the cherry tomatoes.
- Lightly season with Poppamies SPG RUB or Sriracha RUB. Toss the ingredients and season more if needed.
- When the ingredients are nearly cooked, sprinkle salad cheese on top and the dish is ready. Serve with herb oil and Poppamies Garlic or Sriracha vegan mayonnaise!
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