The holiday season isn’t known for vegetables, but this dish will make a healthy centerpiece on your dining room table. And with its festive wreath shape hopefully, it’ll make eating veggies extra cheerful!
- 1-pint cherry tomatoes, divided
- ¼ of an onion, chopped
- 2 garlic cloves, minced
- 2 tsp freshly grated ginger root
- 2 tsp ground curry
- 1 tsp turmeric, paprika, ground cumin, and coriander
- ¼ – ½ tsp cayenne pepper
- ½ cup water
- ¼ tsp sea salt
- 2 TB olive oil
- 2 small sweet potatoes, peeled
- 3 small purple potatoes, peeled
- 1 small celeriac, peeled
- 2 carrots
- 1 zucchini
- 1 yellow squash
1. Preheat oven to 350°F.
2. Blend half of the tomatoes, onion, garlic, grated ginger, and the spices with the water and salt. Pour into a baking dish. Drizzle with 1 tbsp olive oil.
3. Using a mandoline, or a sharp knife, thinly and evenly slice the potatoes, sweet potato, celeriac, carrots, squash, and zucchini – the thinner, the better!
4. Make mini-stacks of the slices, in sequence. Arrange these stacks a few at a time into the prepared baking dish in a concentric circle from the outer edge to the inside, fanning them out ever so slightly. “Stand” them up a little, so that you can fit as many vegetable slices snugly in as possible. Save the smaller rounds for the middle circle.
5. Drizzle with another tablespoon of olive oil and season with salt and pepper.
6. Bake for about 45 minutes (depending on how thick your vegetable slices are), until vegetables are soft, but not limp