I don’t know about you, but I love roast vegies!
A simple, but favourite dish seemed like a good place to start, and roast vegies are just so versatile (as well as delicious). As far as I’m concerned, just about any vegie can be added to the roasting pan, it just depends on what you have, and what you like. My selection last night was potato, carrot, sweet potato, pumpkin, capsicum, mushroom, tomato and onion.
I chopped the vegies into bite sized pieces and put them in two bowls. One bowl for the harder vegies that take longer to cook, like carrot, potato and sweet potato, and another bowl for the rest. The vegies were then tossed in olive oil and a selection of spices. Since these were going to be served with rice and some of Steve’s yummy leftover dahl, I went with an Indian spice mix.
I heated the oven (it’s a conventional oven, with no fan) to 200-220°C and warmed the roasting pan. The first batch of vegies went in for 5-10 mins, then I added the rest and cooked, tossing once or twice, for another 15-20 mins. And voilà!
As usual I made loads, so there’s plenty leftover, and I love leftovers. They’re always great to take for lunch and/or another dinner. The great thing about roast vegies is just how much you can do with them. For example, add some nuts (such as walnuts or pine nuts) and some leafy greens (baby spinach, rocket) and you’ve got a great salad, or use as a pizza topping, or add to a pasta sauce, or put them in a wrap, or serve with vegie sausages or a nut roast … the list goes on.