Roasted vegetables are delicious, and cheap and easy to prepare. The selection below works well, but you can basically use whatever you have in the fridge. Roasting them is actually a great way to use up veggies that aren’t as fresh as they used to be (so long as they’re not actually rotten or mouldy of course). And the best part is that roasted veg goes with anything – see below for some ideas.
- 1 small butternut, peeled and cut into 2cm cubes
- 1 large onion, peeled and cut into 8 segments
- 1 medium aubergine, sliced
- 8 medium courgettes, sliced across or lengthwise
- 2 red or yellow peppers, seeds removed and each cut into 8 pieces
- 3 carrots, peeled and sliced across or lengthwise
- ± 20 baby tomatoes, halved
- ±3T olive oil
- 3 garlic cloves, whole (optional)
- 2 fresh rosemary or thyme stalks or 2t mixed dried herbs (optional)
Preheat the oven to 180°C. Wash and prepare all the vegetables.
Pour the olive oil into a large baking pan and use a piece of cut butternut to spread it over the entire surface. Place the vegetables in the pan, in a single layer if possible, with the garlic and rosemary laid on top. Sprinkle with salt.
Bake about 20 – 25 minutes until the undersides are browned – use an egg flip to check. Then turn over and bake another 15 – 20 minutes or so until the other side is also browned.
Then either use immediately, or cool and store in the fridge.
Some uses for roasted vegetables:
- Mixed with any pasta, with or without cheese sprinkled over
- In an omelette
- As a salad
- On baked potatoes
- On sandwiches or rice cakes, with pesto and mozzarella or other cheese
- In moussaka: layer aubergine slices with bolognaise sauce and cheese sauce
- In lasagne: layer with lasagne sheets and cheese sauce