Quick weekday meal: Roasted Vegetables …

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This is a good quick healthy weekday meal ideal after a weekend of richer foods…. I like to use fresh vegetables but you can combine with frozen if it suits you … Apart from the chopping, preparation time is minimal…

ROASTED VEGETABLES

You will need

An onion
Garlic, optional and quantity according to your taste
Olive oil
Seasoning, I always use freshly ground pepper and Maldon Salt
Fresh Herbs, again optional and whatever is available
A few drops of balsamic vinegar or if you do not like the taste you can use Worcester Sauce
Squeeze of fresh lemon

A variety of vegetables, allow 500g per person but you can make more and reuse the next day in a number of different ways

Vegetables could include peppers, I prefer red or yellow for this dish as they are sweeter and more tender than the green variety, courgettes, aubergines, tomatoes, squash, butternut squash, pumpkin, fennel, mushrooms …. If you decide to use carrots, broccoli or cauliflower, blanch them in hot water for a few minutes before adding them to the other ingredients)

Wash and chop the vegetables and mix them all together in a large bowl.

Drizzle very lightly with olive oil, season and add some finely chopped herbs, keeping some for garnish. Squeeze some lemon.

Spread onto an oven tray and trash in a hot oven for 30 to 40 minutes. The idea is to have a slightly charred finish and retain the crunch.

Drizzle with a few drops of balsamic vinegar. Do not overuse as you want to taste all the different flavours. Garnish with fresh herbs.

If you do not have any fresh herbs available, a safe addition is dried oregano and you can mix this in pre roasting.

This can be served hot or cold. In fact it’s also delicious refrigerated and served on arugula as a salad. It can also be a good side with almost any meal.

A good healthy option !

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