Roasted Veg

This is such a versatile pan of vegetables to have in the kitchen.

Take these and chop them…

…along with onions – chopped into chunks – and cherry tomatoes(remember the ones from my garden…?).  Throw in to a roasting pan, add a good glug of olive oil, plenty of ground black pepper and a grinding of salt.  Mix well, so the vegetables are covered with oil and glossy.

Roast in the oven for approx 45 minutes – stir half-way through, this helps the veggies to take on some colour.

The end result in a bowl:

There’s so much that can be done with this delicious bowl of vegetables.  This occasion I prepared some couscous in a separate bowl – quick and simple – and mixed roasted vegetables into the couscous, along with some of the roasted vegetable juice from the bottom of the pile.  Scattered some fresh basil(from the garden :-)):

Scattered some pieces of soft Goat’s cheese over the top.

A delicious and nutritious salad for lunch which is easy to transport.

This was a large quantity which served me for two days.

The beauty of this food is you can prepare it as you will.  Use garlic-infused olive oil, perhaps. Create your own balance of vegetables, according to your taste.  Add garlic cloves to the pan for roasting.  Add fresh or dried herbs to the pan.  Green peppers will make it even more colourful, with a slightly bitter flavour around the edges.  Use up what you have in the fridge.  A different result each time!

How would you use this roasted veg?


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