Roasted vegetables with rough bindweed and raspberry chutney

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  • 1 zucchini
  • 1 eggplant
  • 1 carrot
  • 1 yellow bell pepper
  • 1 red onion
  • 1 tray mushrooms
  • 2 tomatoes
  • 1 bundle (9 oz) asparagus
  • ½ cup olive oil
  • Salt and pepper

For the Chutney:

  • 7 oz raspberries
  • 7 oz rough bindweed fruit
  • 3 garlic cloves, coarsely chopped
  • 5 tbsp water
  • 3 cups apple cider vinegar
  • 14 oz sugar
  • 2 tsp salt
  • 1 tsp cloves
  • 1 cinnamon stick


Cut the zucchini into four pieces lengthwise, and slice each quarter into 2-cm thick slices. Follow the same steps for the eggplant. Cut the carrot and bell pepper into thin strips. Thickly julienne the onion, and cut the tomato into thick wedges. Put all the chopped vegetables in an oven tray with olive oil, salt, and pepper. Preheat the oven and bake the vegetables for around 45 minutes at 350°F.

For the raspberry and rough bindweed chutney:
Rinse the raspberries and rough bindweed fruit thoroughly. Put them in a pot with garlic and water. Heat until it comes to a boil and simmer, stirring frequently, for 15-20 minutes or until the berries are tender. Then add the vinegar, sugar, and salt. Turn the heat back up for it to come to a boil and stir until the latter ingredients are dissolved. Cook for 25-30 minutes, without forgetting to stir, until most of the liquid has evaporated and the mixture is thick. Remove from the heat and reserve. Grind the cloves, pepper, and cinnamon in a mortar. Add to the chutney.