Throw a Tray of Veggies in the Oven

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.

Continue reading “Throw a Tray of Veggies in the Oven”

BBQ’d Vegetables with Peppery Dressing

Recently it was the first day this season where the sun felt HOT on my face as I stepped outside, and it immediately had me thinking about the BBQ. I need to roast capsicums anyway, to make a batch of harissa, so why not make a meal of it? We roasted a range of veggies and drizzled them with a mustard-pepper dressing.

This is the sort of dish you can use as an entree or salad course, a side salad, a main dish with crusty bread, or a snack. I need to tell you that we are not so formal about courses here – we tend to cook Balinese style – prep and/or cook a whole lot of dishes early in the day and eat as required or desired through the day. We do love our salads, and also our snacks, so each day might see one of each, along with other dishes. Most are simple – that is our food style, simple – quick – easy.

This dish can actually be made at any time of the year – just make it with seasonal vegetables. It is a great way to clean out the fridge!!!

Similar dishes include Raw Vegetable Salad with Mustard-Mayo Dressing, Kohlrabi and Mint Salad, and Miso Vegetables and Rice with Sesame Dressing.

Browse all of our BBQ recipes and all of our Salads. Or explore our Late Spring dishes.

Continue reading “BBQ’d Vegetables with Peppery Dressing”

Winter Roast Vegetables with Chickpeas | And a Salad of Roasted Winter Vegetables

If you are a reader of our Winter posts you know that we love to use the oven at any time of the day. It warms the kitchen, living areas and us. Plus it fills the space with the most delicious of aromas.

This is a great dish to throw into the oven on those cold days to warm the space and provide great food. Use the roasted vegetables as a side dish, or as a hot or room temperature Winter salad with a yoghurt and cumin seed dressing.

The recipe needs enough small-diced vegetables to pile into your baking dish to a depth of 5 cm, so I use a small baking dish for this one. And we are going to slow bake them for a couple of hours, so leave yourself enough time. We often make it first thing in the morning for lunch time salads.

Similar recipes include Sautéed Butternut and Spinach with Roasted Mushrooms and Roasted Garlic, Turnip and Swede Gratin, Butter Braised Turnips, Vegetables with Indian Flavours, Roasted Sweet Potatoes with Figs, Baked Parsnips with Parmesan.

Have a look at Throw a Tray of Veg into the Oven. Or browse all of our Baked dishes, Roasted dishes, and all of our Late Winter recipes.

Continue reading “Winter Roast Vegetables with Chickpeas | And a Salad of Roasted Winter Vegetables”

Malaysian Lemak-Style Vegetables | Vegetables in a Coconut-Curry Broth

Enjoy the flavours of Malaysia with this easy vegetable dish.

Fresh, crunchy and health-giving, a bowl of stir-fried vegetables enriched with a deeply flavoured Coconut Curry broth is a wonderful lunch or light dinner – even an evening snack. A Food Bowl, straight from the source, without following any current food fashion.

You might like to also try : How to Make a Bowl Salad, or some tofu recipes – How to Use Deep Fried Tofu, Tofu Stacks with Spinach, or Marinated Tofu.

How about some other Vegetable Curries? Avial is stunning, or try a Mushroom Curry, Chilli Cabbage, Ladyfingers Masala, and Olan.

Or explore some spicy soups – Curry Laksa with Fried Tofu, Tomato Rasam, Pepper Rasam or Indian Dal Soup.

Please browse other Malaysian recipes, and S. E. Asian recipes. All Tofu recipes are here. You might like to explore our easy Early Spring recipes.

Continue reading “Malaysian Lemak-Style Vegetables | Vegetables in a Coconut-Curry Broth”