Autumn Vegetables

Recipe by Alex Weymouth

Looking to nourish your next autumn gathering? This Roasted Autumn Vegetable Medley is warm, hearty, and full of natural sweetness — made with seasonal produce and simple, wholesome ingredients, so everyone can dig in. A comforting dish crafted with care and made to share. 🤍

Serves 2 as a main, 4 as side-dish 

Ingredients 

• ½ jap pumpkin, sliced longways

• 4 lebanese eggplants, sliced longways 

• 1 bunch sage

• 3 to 4 garlic cloves, smashed

• 25g butter

• 1 pomegranate, arils removed

• 1 tbsp pine nuts, toasted over the stove

• 2 tsp dukkah, optional 

• 2 tsp honey 

• 2 fresh mozzarella balls 

• Extra virgin olive oil

• Balsamic vinegar

• Salt & pepper 

Method

• Preheat your oven to 180 fan forced

• Arrange your sliced pumpkin in a baking dish, drizzling with olive oil and a crack of salt and pepper

• Bake for around 25-30 minutes or until 80 to 85% roasted (finishing off in pan)

• Slice your eggplant longways, arranging in a dish or on a tray, drizzling with olive oil, balsamic vinegar and a crack of salt and pepper

• Either cook on a grill pan or on your barbeque until charred and caramelised

• Deseed your pomegranate in quarters, gently using your fingers to massage the arils free from the flesh. Strain water and set aside

• Toast your pine nuts in a fry pan over medium heat for a minute or two. Set aside

• Remove your pumpkin from the oven and drizzle honey all over 

• In a larger fry pan, drizzle a teaspoon of olive oil before adding your pumpkin and eggplant. Add butter, smashed garlic and sage leaves, tossing together

• Remove garlic, finely chop with a knife and then add back to combine

• Turn off heat

• Tear and scatter mozzarella on your dish of choice

• Arrange the vegetables on top, finishing with the pomegranate, toasted pine nuts, sage leaves and a sprinkle of dukkah – enjoy!

Whether you’re harvesting from the garden or gathering around the table, we honour the simple beauty of seasonal eating. Autumn vegetables bring warmth, nourishment, and a reminder to slow down and savour what matters. From all of us at Salt Lab, here’s to meals made with love and shared with heart 🤍