Fresh summer vegetables roasted with EVOO and herbs is one of my favourite dishes to go with almost anything; to add to pasta sauces, toppings for waffles, pancakes or rosti, as a side dish or cold with salad. This is a really easy and versatile dish
Testers and Tasters Feedback
“Really easy and tasty goes with so many different meals.”
“Used this for Rosti Pizza was delicious.”
“Love these hot or cold with salad.”
Photo
Food, Alison Firth, Tester and Taster
Photo Francesca Cosiglio
Serves 4-6
Plants: 7-9
Preparation: 20-30 minutes Cooking: 35-45 minutes
GF V NF DF
Swaps
Herbs: use oregano or other herbs in addition to the parsley but match those you use in the main dish and sauce otherwise flavours will clash you want to complement and enhance.
Add: spices such as cumin, coriander, fresh coriander and chilli or stir harissa into the vegetables 10 minutes before the end of cooking time.
Options
Turn into a meal in its own right, by adding chickpeas and/or crumbled feta on top or tofu if vegan
Serve with some fresh pesto using seasonal herbs
Ingredients
Recommend approximately 200—300g of vegetables per person to provide a good mix.
Use vegetables such as:
· aubergine
· courgette
· peppers all colours
· onions
· mushrooms
· cherry tomatoes
2 -3 Extra Virgin Olive Oil (EVOO) or Cold Pressed Sunflower Oil
Fresh or frozen parsley
2-3 sprigs rosemary and sage or 2-4 tsp of mixed dried herbs
1-2 cloves of garlic
Salt and pepper to taste
Method
Heat the oven to 200C, 180C fan, 400F, Gas 6.
Chop the vegetables into largish chunks 2-4cm.
Mix with the EVOO and herbs retaining some to sprinkle on the top when serving.
Lay on a roasting in a single layer and roast for 30-45 minutes until everything is cooked through and turning a little golden.
Sprinkle the remaining herbs on top before serving.
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