VEGETABLES ROASTED WITH VINEGAR AND ROSEMARY

Preparation Method :

• Steam the vegetables together over boiling water for 5 minutes until just beginning to become tender. Place in a roasting pan large enough to hold them in a single layer.
• Gently heat together the butter, olive oil, vinegar and rosemary and pour over the vegetables. Sprinkle with a pinch of sugar and the coriander seeds and season generously with the salt and pepper, turning the vegetables until well coated.
• Roast in the oven at 180°C/350°F/gas mark 4, for about 1 hour, until evenly browned, basting and turning frequently. Transfer the vegetables to a heated serving dish.
• Place the roasting pan over a medium heat and pour in the vermouth and stock. Bring to the boil, scraping up any sediment from the bottom of the pan.
• Simmer for a few minutes, then season with salt, pepper and a pinch more sugar. Add the cornflour and stir continuously until thickened. Strain and pour the gravy over the vegetables.