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If my Sister sees this post, she’ll probably roll her eyes at me – when we were staying together in South Africa for a while, I  made this a bit too often for her liking (atleast twice a week…)! I just can’t help it, it’s my favourite meal when I’m craving some juicy Veggies and a light, but satisfying, dinner. I like to add some chopped up Veggie Sausage to this too, which adds to the roasted yumminess. Usually I would pop in some Yellow Pepper & Eggplant as well, for extra colour, but I didn’t have any around this time. I love that this can be put together within 30 mins or so…I still make this atleast once a week!

Ingredients: (2-4 servings)

half Red or Yellow Onion, chopped into large chunks

1-2 cloves Garlic, minced

handful Mushrooms, sliced thick

1 Red Pepper, cut into large chunks (add Yellow Pepper too, if you have)

handful Cherry Tomatoes, whole

1/2 Courgette, cut into large chunks

1 head of Broccoli, small florets separated

2-3 Veggie Sausages, cut diagonally into large chunks (optional)

juice of 1/2 fresh Lemon

Olive Oil

dried Basil, Thyme & Oregano

 

Method:

Preheat Oven to 220 C/425 F, and get a baking tray ready (line with foil if needed).

– Combine chopped Veggies, Garlic, Herbs, Sausage in a large bowl and squeeze Lemon Juice over. Add as much Olive Oil as is needed to cover everything in a light layer. Mix well. Remove Broccoli and set aside to add later.

– Pour the rest of the Veggies on to baking tray and place in oven, on top shelf, for 10 mins. Remove, add Broccoli and give Veggies a stir to promote even cooking. Roast in oven for another 10-15 mins, until Veggies have softened & begun to brown.

– Serve on a bed of Quinoa, or with a Salad for a light meal…

Mmmm...

*You might need use two trays if not all the Veggies fit on one tray – they need to lay evenly to roast properly, not too crowded. If so, swap the trays around half way through roasting.

 

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