By Mauro Pacella

Ingredients:

butter

1 celery, diced

3 brown onions, diced

4 carrots, sliced

3 ZUCCHINIS, sliced

4 tomatoes, sliced

2 capsicums, sliced

2 potatoes, sliced

2 sweet potatoes, sliced

100g tomato paste

1/4lt vegetable stock

1 tsp Thyme

bunch of parsley

Herbs of Provence

(oregano, basil, rosemary,

savoury and marjoram)

black pepper

salt

splash of white wine vinegar

METHOD:

Heat a large pan over medium-high heat and add the butter. Sauté the onions and celery until translucent, then add the herbs of Provence and cook until fragrant, lightly golden and slightly browned.

Add the tomato paste along with a small amount of stock and simmer gently (without boiling) until thickened and slightly reduced. Set the sauce aside.

In the same pan, deglaze by adding the vinegar, turning off the heat and scraping the bottom to release any caramelised bits. Spread a thin layer of the sauce over the base of the pan, then arrange the sliced potatoes, carrots, zucchinis, capsicums and sweet potatoes in a spiral pattern, alternating the vegetables and working toward the centre.

Spoon the remaining sauce over the top and bake for 30 minutes.

Season with salt, finish with fresh thyme and parsley and serve as a main dish or as a side with your preferred roasted meat.

Original recipe and photo from Graced with Food Cookbook