Finnish-style Roasted Vegetable Medley

Ingredients

In this Finnish adaptation, the traditional Filipino dish, Poqui poqui, is transformed into a roasted vegetable medley inspired by Finnish cuisine. The original dish typically consists of sautéed eggplant, tomatoes, and onions, while the Finnish-style version features roasted vegetables seasoned with a blend of herbs and spices. This adaptation adds depth and complexity to the dish, resulting in a heartier and more flavorful meal. We alse have the original recipe for Poqui poqui, so you can check it out.

• 2 large eggplants (about 500g / 1.1lb), cut into 1-inch cubes 2 large eggplants (about 500g / 1.1lb), cut into 1-inch cubes
• 2 bell peppers (any color), seeded and sliced 2 bell peppers (any color), seeded and sliced
• 4 tomatoes, cut into wedges 4 tomatoes, cut into wedges
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 18g, 10g
• Protein: 3g
• Fiber: 7g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large mixing bowl, combine the eggplant cubes, bell peppers, tomatoes, red onion, minced garlic, olive oil, dried thyme, dried rosemary, paprika, salt, and pepper. Toss until the vegetables are evenly coated with the seasoning.
3. 3.
   Spread the seasoned vegetables in a single layer on a baking sheet.
4. 4.
   Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring once halfway through.
5. 5.
   Remove from the oven and let cool for a few minutes before serving.

Treat your ingredients with care...

• Eggplants — To reduce bitterness, sprinkle salt over the eggplant cubes and let them sit for 10 minutes before rinsing and using in the recipe.

Tips & Tricks

• For added flavor, drizzle the roasted vegetables with a squeeze of fresh lemon juice before serving.
• Customize the seasoning by adding your favorite herbs and spices, such as oregano or smoked paprika.
• Serve the Finnish-style Roasted Vegetable Medley with a dollop of Greek yogurt or a sprinkle of feta cheese for a creamy and tangy twist.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or enjoy cold as a refreshing salad.

Serving advice

Serve the Finnish-style Roasted Vegetable Medley as a main course with a side of crusty bread or as a side dish alongside grilled salmon or roasted chicken. Garnish with fresh herbs, such as parsley or dill, for an extra pop of color and flavor.

Presentation advice

Arrange the roasted vegetables on a platter, allowing the vibrant colors to shine through. Sprinkle some fresh herbs on top for an elegant touch. Serve with rustic wooden utensils to enhance the Nordic aesthetic.