Roasted Red Onions with Autumn Vegetables

  • Roasted Red Onions with Autumn Vegetables

Roasted Red Onions with Autumn Vegetables


Photographer Kent Blechynden "The Dominion Post"
(serves 8)

Serve alongside meat dishes or with a variety of other vegetable dishes. Very handy vegetable dish as it can be totally prepared ahead and then reheated for a short time prior to serving.



4 large red onions with skin on

olive oil for greasing tray

200g butternut (peeled and cut into 1cm dice)

200g red pepper (deseeded and cut into 1cm wide strips)

200g yams (peeled and cut into 1cm dice}

30ml (2 tbsp) olive oil

1 tsp flaky sea salt

1 /8 tsp freshly ground black pepper

2 thyme sprigs

40ml (8 tsp) Vinaigrette


· Preheat oven to 200ºC. Lightly oil a low- sided roasting tray.

· Slice onions in half widthwise and place cut-side down onto tray. Place in oven and cook for 30 minutes or until cut-side is golden brown.

· Remove onions from oven and cool. Increase oven temperature to 220ºC.

· Remove outer skin from onion. Remove and retain inner part {2 -3 layers} so that you are left with an onion "cup”.

· Chop retained onion inner part. Place in a bowl with butternut, red pepper and yam, olive oil measure, salt and pepper. Toss together.

· Place thyme on a low-sided roasting tray and spread vegetables in a single layer on top.

· Place in oven and roast for 10-12 minutes or until fork-tender. Discard thyme. Lay onion cups upwards on low-sided baking tray. Pile vegetables into onion cups. Proceed to cook to serve, or place in refrigerator for up to two days.

· When ready to serve preheat oven to 180ºC. Place into oven and reheat for 5-10 minutes, or until hot through. To serve drizzle 1 teaspoon Vinaigrette into each cup.