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.