Directions

1. Vegetable: Peel your vegetables with a paring knife. Cut thin slices of vegetables either with a mandolin or with your peeler. Heat about 7/8 cm of oil in a pan. Fry the vegetables in small amounts in the oil. Place them on a paper towel, salt them lightly and serve them for the aperitif. You can also use them to garnish a soup.
2. Vegetable soup: Peel the vegetables, cut them into large cubes. Heat a tablespoon of olive oil in a Dutch oven. Sauté the vegetables and onion, stirring for 4/5 minutes so that the vegetables are lightly colored. Add 1 teaspoon of cumin seeds, salt and pepper. cover the vegetables with the chicken broth. Cook for about 25 minutes, covered, over medium heat. Mix the vegetables, gradually adding the broth to obtain the desired consistency. Serve your soup with vegetable chips and a little cumin seeds.
3. Vegetables cooked in oven: Peel all your vegetables and cut them lengthwise. Heat your oven to 180 ° C. Place baking paper on a baking sheet. Put all your vegetables in a large bowl. Drizzle them with 2 to 3 tablespoons of olive oil. Season with salt and pepper and add fresh or dried thyme to flavor your vegetables. Cook for about 45 minutes, mixing them regularly. If your vegetables color too quickly, cover them with aluminum foil.