Colourful vegetables with olive-soy sauce dip

1. Peel the sweet potato and carrots and wash with the potatoes. Cut the sweet potato and carrots into pieces, halve the potato and precook all for about 5 minutes.
2. Wash the courgettes and cut off the ends. Halve peppers, remove seeds and webs, wash peppers and cut into bite-sized pieces with courgettes. Cut broccoli into florets and wash. Wash the tomatoes.
3. Preheat oven to 200°C top/bottom heat (180°C convection oven). Mix olive oil and soy sauce in a large bowl. Add the potatoes and vegetables with the herbs, as desired, and mix.
4. Pour the vegetable broth into a deep oven tray or a large casserole dish, spread the vegetables on top and cook in the preheated oven for 20-25 minutes.
5. For the olive-soy sauce dip, puree all ingredients except the capers in a blender. Chop the capers and add. Remove the oven tray or casserole dish from the oven, sprinkle with the olive-soy sauce dip and serve with bread to taste.

THIS RECIPE CAN EASILY BE COOKED ALSO ON THE GRILL AND FOR BBQ.

Calorific value (per portion): 1836 kJ / 439 kcal