Throw a Tray of Veggies in the Oven

Beetroot roasted with orange juice, olive oil, tamarind and a splash of Chinese red vinegar, with a dressing of mashed backed apple and pan juices

One of the great things of life is that you can throw a tray of veggies into the oven and have a spectacular meal result.

Toss a collection of vegetables, cut to size to cook for similar times, with some olive oil. Sprinkle with salt and pepper, and perhaps a spice or herb or two, spread on a tray and bake in a moderate oven.

Eat them hot – a bowl full of hot veggies on the table. Leftovers can be turned into:

  • a salad – chop and mix with fresh greens, or with a lentil or grain (my favourite is freekeh)
  • soups – blitz the veggies, adding your favourites such as herbs, spices, a touch of tahini, cream, yoghurt etc. Or chop and add to a tomato based stock. Lentils and or grains can be added – barley is especially good in Winter. Season well, heat and serve with yummy toppings like crispy garlic, crispy onions, chilli paste, pesto, chilli oil, finely chopped tomato, fennel, and/or onion – whatever you have right now in the kitchen.
  • pastes and spreads – puree with tahini, cream or yoghurt for spreads for sandwiches, toasted sandwiches, crumpets, wraps. Delicious with cheese.
  • dips – make a little thinner than the spreads, and snack with beautiful seeded crackers.

A favourite way

One of my favourite ways is to mix up a dressing – oil, something a little sweet, something sour – the sort of dressing that you’d use in a salad. Massage it into your prepared vegetables, cover with foil and bake until tender.

Beetroot roasted with orange juice, olive oil, tamarind and a splash of Chinese red vinegar, with a dressing of mashed backed apple and pan juices

Today I tool a bunch of small’ish beetroot and treated them to a bath of orange juice, olive oil, tamarind and a splash of Chinese red vinegar. Added two green apples and baked them slowly in the oven for 2 or 3 hours. The beetroot were absolutely delicious and the apples were mashed into the juices for an accompanying sauce.

Roast Veg salads

A classic end-of-the-week dish for us, to clean out the fridge, is to roast a tray of mixed veggies, peeled and cut to size and mixed with some oil, something tart like balsamic, a touch of sweetness eg vin cotto, and perhaps some spice or other flavourings. These make a great side dish or centre piece for a meal. Feta and/or nuts can be added.

The left overs make a fabulous salad. Today I added adzuki bean, herbs and some Indian vadagam (hard spicy nuggets). The vadagam are fried and then cut into 4 or 5 pieces and mixed with the salad. The flavouring is amazing.

Roast Vegetable Salad with Adzuki Beans and Vadagam

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