Gaby
2
– 3 large tomatoes,
– 700g of pumpkin (approx. 1.5 lbs),
– 350g of celery root (approx. 0.8 lbs),
– 5 cloves of garlic,
– 1 dessert spoon of chopped rosemary and thyme,
– coarse sea salt and freshly ground black pepper to taste,
– olive oil for roasting.
Peel the pumpkin, celery root, and garlic.
Cut all the vegetables into large chunks.
Layer the vegetables in a deep baking dish, sprinkling with herbs, salt, and pepper, and drizzle with olive oil.
Roast the vegetables in a preheated oven at 220°C (428°F) for 30-40 minutes, until they are tender and golden.
Serve the vegetables with a light mayonnaise.
