4 wedges of pumpkin, skin on
2 Granny Smith or Golden Delicious apples, cored and quartered, skin on
3-4 eschalots, peeled, left whole
4 cloves garlic, peeled
6-8 sprigs of fresh thyme
4-5 fresh bay leaves
porcini salt or freshly ground Himalayan rock salt, to taste
freshly ground black pepper, to taste
extra virgin olive oil, for brushing
Persian fetta, for garnish
Preheat oven to 190-200 degrees C. Arrange the wedges of pumpkin, apple and eschalot, together with the garlic cloves, bay leaves and sprigs of thyme on a lined baking tray. Brush liberally with olive oil and season to taste with salt and pepper of your choice. Roast for an hour until the vegetables are golden and tender, brushing with extra oil during cooking. Crumble the fetta over the vegetables, then serve. Serves 4.
The beauty of an all-in-one-dish baked meal like this is that if you'd like to add meat you can, for example, simply toss in some Frenched lamb cutlets that you've brushed with olive oil and lemon juice. You can also add some halved Beurre Bosc pears; or perhaps wedges of carrot or potato or sweet potato for extra vegie power.