500-600 g Hokkaido Pumpkin
1 red beet {medium size}
1 red onion
100 g king oyster mushrooms {alternative: mushrooms at option}
3-4 stalks celery
2-3 carrots {depends on size}
Lemon Juice from 1-2 organic lemons{depends on size}
4 tbs olive oil
1,5 tbs mild balsamico
100 ml vegetable soup
herbal salt & pepper
Preheat the oven to 180 degrees. Peel, halve and core the pumpkin and cut into thick slices. Clean the celery and the carrots and cut into mouth sized pieces. Peel and quarter the onions. Wash and clean the mushrooms. Peel the red beet and cut into mouth sized pieces. Put the vegetables into a bowl and add olive oil, lemon juice and balsamic vinegar to marinate the vegetables. Season it with herbal salt and pepper.
Put the marinated vegetables into an ovenproof form and gratinate in the preheated oven at 180 degrees for 45 minutes. After 10 minutes douse it with the vegetable soup. Stir a few times while in the oven.
.s. cookingCatrin
You can refine the oven vegetables with bacon. Just add bacon slices to the vegetables.
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