Roasted vegetables
Let’s benefit from the summer, let’s eat fresh fruit and vegetables – they contain a lot more vitamins and minerals needed for life than those from greenhouses, stored long or processes.
They give us the energy of the Sun and Earth! I recommend roasted vegetables served with a dip – excellent for supper and female chit-chat.
Peel all the vegetables and cut as you like. Young carrots can be roasted entire. Put it all on baking paper, sprinkle with olive oil and add spices. Put the vegetables in the heated to 180°C oven for 30 minutes.
Beetroot and tahini dip
Blend it all together.
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