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Smoky barbecue roast vegetables (v, lf)

Adapted from this tofu in barbecue sauce recipe, which was itself adapted from a recipe in The Vegan Table by Colleen Patrick-Goudreau.
Can be prepared in advance, and also freezes well.
A side dish for 4 - 6.

Original recipe (with pictures) here.

1 head of broccoli, chopped into florets
1 head of cauliflower, chopped into florets
2 small eggplants, roughly chopped
1 onion, diced
1 cup tomato sauce
1/4 cup lemon juice
2 tbsp white vinegar
2 tbsp maple syrup
1 tsp liquid smoke
1/3 cup water

1. Preheat your oven to 180'C (355'F).
2. Place the vegetables (broccoli, cauliflower, eggplant, onion) in a large baking dish. In a jug or bowl, combine the remaining ingredients (tomato sauce, lemon juice, vinegar, maple syrup, liquid smoke, water) and whisk to combine.
3. Pour the sauce over the vegetables and roast for 30 minutes. Stir, then cover with aluminium foil and roast for a further 60 minutes.