Georgian-Inspired Ojakhuri with Roasted Vegetables

Ingredients

• 2 large potatoes, cut into wedges 2 large potatoes, cut into wedges
• 2 carrots, sliced into thick rounds 2 carrots, sliced into thick rounds
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 4g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large mixing bowl, combine the potatoes, carrots, bell peppers, onion, garlic, olive oil, paprika, cumin, thyme, salt, and pepper. Toss well to coat the vegetables evenly with the spices and oil.
3. 3.
   Spread the seasoned vegetables in a single layer on a baking sheet.
4. 4.
   Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and golden brown.
5. 5.
   Remove from the oven and garnish with fresh cilantro or parsley.
6. 6.
   Serve the roasted vegetable Ojakhuri hot with a side of yogurt or ajika sauce.

Treat your ingredients with care...

• Potatoes — Leave the skin on for added texture and nutrients.
• Bell peppers — Use a mix of red and yellow for a vibrant and colorful presentation.
• Garlic — Ensure the cloves are minced finely to evenly distribute the flavor.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or cayenne pepper to the spice mix.
• Experiment with different vegetables like zucchini or eggplant for variety.
• Serve the Ojakhuri with warm crusty bread to soak up the flavorful juices.
• Leftovers can be enjoyed the next day as a delicious cold salad.

Serving advice

Serve the roasted vegetable Ojakhuri as a main course, accompanied by a side of tangy yogurt or ajika sauce. It pairs well with a fresh green salad or a side of pickled vegetables.

Presentation advice

Arrange the roasted vegetables on a platter, garnish with fresh cilantro or parsley, and drizzle with a little extra olive oil for an appetizing presentation. Serve with a side of yogurt or ajika sauce in a separate bowl.