I thought I ‘d share one of my favourite dishes with you – mouthwatering roasted vegetables. It’s easy to make, delicious and versatile and can be eaten for dinner and lunch. I usually make a large quantity so that there is over for lunch the following day.
Dinner Ideas:
- serve roast veg with protein or
- add to cous-cous, brown rice, baked potato or pasta
- include it with a wrap, pita or pannini or omlette.
Lunch Ideas:
- add to a salad
- add to a wrap, pita, pannini or omlette
- delicious served on rye or wholewheat bread – lightly spread hummus or basil pesto onto bread then add roast veg – top with rocket.
- served on it’s own with a sprinkling of feta – place under grill or in microwave until feta starts to melt.
Recipe:
- Onions
- Garlic cloves
- Cherry tomotoes or tomatoes on the vine
- Baby marrows
- Red peppers
- Yellow peppers
- Aubergine
- Mushrooms
Preheat oven to 200 degrees C or 475 degrees F.
Spray roasting dish with non-stick cooking spray.
Cut up vegetables into bite size pieces.
Sprinkle with salt, pepper, herbs (origanium, basil, rosemary or mixed herb) and drizzle with olive oil (optional)
Arrange evenly in a large roasting pan.
Roast for 40 – 45 mins (turn after 20 mins) or until vegetables are nicely browned and serve.
Bon Appetite!
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