Vegetarian Roast w Peppercorn Sauce

Recipe by Megan Langdon

Recipe for 4 portions

  • 1 Eggplant
  • 6 Med Potatoes
  • 1/2 C Milk
  • Rosemary
  • 120g Butter
  • 1/2 Red Cabbage
  • Soya Sauce
  • 4T Almond Slivers
  • 250g Green Beans
  • 12 Cherry Tomatoes
  1. Slice an Eggplant lengthwise into 4 strips – season with oil, salt and pepper – grill.
  2. Boil 6 medium potatoes in water with fresh rosemary and salt.
  3. In a separate pot heat approximately ½ a cup of milk with rosemary to infuse.
  4. Remove rosemary once infused.
  5. Drain Potatoes once cooked.
  6. Add milk to potatoes and mash with 1T butter, you can add more milk at the end if the potatoes need it.
  7. Cut 4, 1 ½ cm round circles of red cabbage and place on tin foil squares.
  8. Sprinkle 2 t soya sauce over each disc add 1T butter.
  9. Fold tin foil over cabbage to make packet.
  10. Place on grill or griddle pan for 15-20 mins cook until cabbage is tender.
  11. Roast 4T almond slivers in dry pan (avoid blackening).
  12. Quickly blanch 2 cups green beans in salted water.
  13. Drain and mix almonds through the beans.
  14. Half 12 cherry tomatoes and roast in the oven till soft.

Peppercorn Sauce

  • 1 T butter
  • 1/2 red onion finely chopped
  • 1 garlic clove finely chopped
  • 1 T fresh cracked black pepper
  • 1/2 bay leaf
  • 1 sprigs fresh thyme
  • 1 cup whipping/heavy cream
  • juice of 1/4 lemon
  • salt to taste
  1. In Frying pan, Saute Onions in melted butter.
  2. Add the garlic and cook for another 30 seconds before adding the pepper and herbs.
  3. Gently toast the pepper until fragrant then pour in the cream.
  4. Season with lemon juice and salt, simmer for 10-15 minutes until the sauce has reduced to your liking 


  1. Use a high sided or lip plate to serve.
  2. Place cabbage disc in then the middle of the plate.
  3. Place a spoon full or two of mash on top.
  4. Place strips of gravy on top of the mash so it resembles a stack.
  5. Artistically place beans (arc over the top of stack) and cherry tomatoes (place around the sides.
  6. Drizzle over peppercorn sauce.
  7. Serve while warm