Mediterranean Vegetable Bake with Salumi and Aioli
A golden tray of kipfler potatoes, cherry tomatoes, fennel, salumi and artichokes roasted together until tender and caramelised. Served with a quick throw-together aioli and crusty bread to soak up every last drop of flavour.
Serves 2-4 | Prep 20 mins | Cook 50 mins
Recipe by Elizabeth Hewson
Ingredients
- 250 g kipfler potatoes, peeled and cut into 2 cm chunks
- 200 g cherry tomatoes
- 2 red bullhorn peppers or 1 red capsicum, cut into 1 cm strips
- 1 bulb fennel, cut into 2 cm wedges, fronds reserved
- 80 g hot salumi, cut into chunks
- 3 artichoke hearts in brine, halved
- 1/3 cup green or black olives in brine
- 2 tablespoons capers in vinegar, drained
- 3 cloves garlic, smashed in their skins
- 1 tablespoon fennel seeds
- 2 tablespoons olive brine
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil, plus extra for drizzling
- Flat-leaf parsley and dried chilli flakes, to serve
- Crusty bread, to serve
Throw-together aioli
- 1/2 cup good-quality mayo
- 2 garlic cloves, grated
- 1 squeeze lemon juice
- 1 teaspoon Dijon mustard
Method
- Preheat oven to 180 degrees C fan-forced.
- In a large roasting tray (about 32 x 25 cm), combine the potatoes, tomatoes, peppers, fennel, salumi, artichokes, olives, capers, garlic, fennel seeds, olive brine, red wine vinegar, olive oil, salt and pepper. Massage everything together and roast for 40-50 minutes, tossing halfway through.
- While the vegetables roast, make the aioli by combining all ingredients. Taste and adjust seasoning.
- When the vegetables are golden and cooked through, scatter with parsley, chilli flakes and reserved fennel fronds. Drizzle with olive oil.
- Serve with dollops of aioli and grilled crusty bread.
Recipe by Elizabeth Hewson from Home Food, photography by Nikki To. Murdoch Books.
