• 1 tablespoon grape seed oil
  • 5 garlic cloves, peeled
  • 2 potatoes, diced 1 cm thick
  • 2 peppers (green and yellow), diced 1 cm thick
  • 1⁄2 tsp fresh rosemary, finely chopped
  • 1 yellow zucchini, halved lengthwise and cut crosswise into 1 cm pieces
  • 1 large red onion, cut into 1 cm chunks
  • 1 1⁄2 cups carrot juice
  • 4 Italian or roma tomatoes, diced
  • 1 teaspoon fresh tarragon


  • Preheat the oven to 450°F (230°C)
  • Combine the grape seed oil and garlic in a roasting pan and roast until the oil begins to sizzle, about 5 minutes
  • Add the potatoes, peppers and rosemary, and toss to coat
  • Roast until the potatoes begin to colour and soften, about 15 minutes
  • Add the yellow zucchini and the onion, and roast until the zucchini is tender, about 15 minutes
  • In a medium saucepan, combine the carrot juice, tomatoes and tarragon and bring to a boil over medium heat
  • Spoon the roasted vegetable mixture into the saucepan
  • Pour a little water into the roasting pan and stir. Making sure to scrape up any browned bits that cling to the pan
  • Pour the pan juices into the saucepan
  • Cook until heated through, about 2 minutes, then serve

Prep time and cook time: 60 min

Serves: 4

recipe courtesy of