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5 Ways with Roasted Veg

Roasted veg can be made within half an hour (including chopping) and has so many uses that it’s a perfect way to boost your health!

To roast veg simply pre heat the oven to 220 electric/200 fan and chop an assortment of your favourite veg up into bitesize pieces. This could include:

  • courgette
  • aubergine
  • carrot
  • cauliflower
  • pepper
  • parsnip
  • onion
  • leek
  • mushroom
  • and more….!

Drizzle them in olive oil and bake for about 20 minutes.

You can then use them for these dishes:

Pasta

Pile the roasted veg on top of your pasta and tomato based sauce. Mix all together

Wraps

Enjoy the veg with hummus, wraps and salad

Veg Bake

Keep the roasted veg in the oven tray and stir in a tin of tomatoes, cooked pasta (optional) and top with a drizzle of cheese. Bake for another 10 minutes

Salad

Stir the cooled vegetable mix though some strong tasting leaves such as spinach and rocket and top with basil and fresh chopped tomatoes

Soup

Once cooked blend the roasted vegetables adding a small amount of chopped tomato or stock if necessary.

We’d love to hear if you have any other ideas? Please add them to the comments below.

Comments

BRIG BAYLIS says

Great, thanks. Also very tasty sprinkled with yeast flakes (great source of vit B, protein and fibre). Gives a lovely almost cheesy flavour. Available from some supermarkets (e.g. Waitrose Free From section). Or for added spicy crunch, toast sunflower seeds in oven for 5-10 minutes while the veg is cooking, stirring once or twice. Watch carefully cos they overdo easily. Transfer to a bowl and add a good dash or two of tamari/soy sauce and mix well. Serve the veg and sprinkle seeds on top. (The spiced seeds are also fabulous to snack on!)

Replies

ADMIN says

Thanks Brig! Great tips there!

Replies

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