Preheat the oven to 180 °C.

Drain the jackfruit and place in a bowl. Peel the garlic clove, grate it finely and add to the jackfruit with the other ingredients of the marinade. Mix everything well and set aside.

Cut the sweet potato into approx. 1cm thick slices and mix with the zest of the lemon, lemon juice, olive oil, jam and salt.

Peel the red onions and garlic cloves and quarter the onion.

Quarter the pumpkin and remove the seeds. Cut into narrow strips.

Also cut the potatoes and beetroot into strips. Cut the beetroot a little smaller than the rest of the vegetables, as they take the longest to get soft.

Brush a baking sheet with 1 tablespoon of olive oil and spread the marinated jackfruit on top. Remove the sweet potato slices from the marinade and place with the jackfruit. Do not throw away the leftover marinade.

Spread the pumpkin, potatoes, beetroot, onion and all the garlic cloves on the baking tray and pour the sweet potato marinade over it.

Put everything in the preheated oven for 30 minutes.

Place the vegetables and jackfruit on plates and serve with fresh, chopped parsley.