Ingredients

• 2 x Medium/large onions cut into half moons

• 6 x Garlic Cloves - chopped

• 3 x Carrots, medium - cut chunky, 3cm

• 1 x Kumara, medium - cut chunky, 3cm

• 1 x Whole broccoli - small to medium

• 4 x Waxy style potatoes, cut chunky

• Olive oil - lots !

• 2 x Teaspoons dried oregano

• 2 x Teaspoon sumac - the lovely citrus flavours perfect

• 2 x Teaspoons thyme - dried

• 1 x Teaspoons cinnamon - ground

• 1 x Cup rich home made style chicken or vegetable stock

• 1/2 x Tin Italian diced tomatoes

• 2 x Tablespoons tomato paste

• 1 x Tablespoon sherry vinegar or red wine vinegar

• 1 x Teaspoon brown sugar

• 1 x Teaspoon ground black pepper

• 2 x Tablespoons lemon juice - the lemon juice is essential

• Salt - To your taste or special diet

Preparation

Place the vegetables in a baking dish and liberally pour the olive oil over the vegetables. Add the Spices and toss with your hands to evenly spread the olive oil and the spices with the vegetables.

Now add the tomatoes, tomato paste, chicken stock, brown sugar and the sherry or red wine vinegar then toss the ingredients again.

Then add a little more olive oil over the top, cover with foil and bake in a hot oven, around 200c for 10 minutes, reduce the heat to 180c and bake for a further 1 hour then add the lemon juice and stir before serving. Sprinkle with your parmesan cheese.

Important: It is important that you use the olive oil liberally to combine, with your hands, the spices and the vegetables. Too little olive oil will create dryness in the dish.

Comments: We had great fun preparing this dish. The flavour keys are the spices and the chunky vegetables with the olive oil.