Vegetable Asado

Name: Vegetable Asado
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Mexican, Vegan
Ingredients: 0.5 cup vegetable oil; 4 garlic cloves, minced; 2 juice of lime; 1 juice of orange; 1 tbsp white wine vinegar; 1 tsp salt; 1 aubergine, chopped into 3cm chunks; 2 red onion, quartered and peeled into petals/layers; 3 bell peppers, mixture of red & yellow, deseeded & cut into chunks; 1 cauliflower, chopped into florets; 0 rice to serve (optional)

[[ recipeID=recipe-8lpd2zwws, title=Vegetable Asado ]]

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½ cup vegetable oil
4 garlic cloves, minced
2 juice of lime
1 juice of orange
1 tbsp white wine vinegar
1 tsp salt
1 aubergine, chopped into 3cm chunks
2 red onion, quartered and peeled into petals/layers
3 bell peppers, mixture of red & yellow, deseeded & cut into chunks
1 cauliflower, chopped into florets
rice to serve (optional)

Instructions

Pre-heat the oven to 180 °C/ 160 °C fan/ gas mark 4/ 360 °F
In a jug add the oil, garlic, the juice of one lime, orange juice, white wine vinegar, salt and your teaspoon club spice mix stage 1. Whisk thoroughly then add your teaspoon club spice mix stage 2, ground achiote, this will give your marinade a lovely deep red hue
Place the prepped veg on a large baking tray/dish and pour the marinade over and mix thoroughly. Pop in the oven for between 30 and 40 minutes, checking every 10 minutes to turn and base in the marinade
Once the vegetables are cooked to your taste serve and enjoy with a generous squeeze of the remaining lime on a bed of rice!