Roast veggies

Baked-Summer-Vegatables-(5953)

I have to admit I do find it hard sometimes to come up with good veggie dishes. Not out of any lack of love for them; I enjoy shopping at the market stall and often buy more than I need. Typical example: I bought four lovely pomegranates around three weeks ago, just because I didn’t have them in ages. Also they bring such lovely childhood memories of my grandpa that I couldn’t help myself. After five days staring at me from the bowl, the beauties were begging me to eat them. Instead I painstakingly pulled all the seeds out and placed them in a container in the fridge. Did I eat them? No. I had to throw them all away. I won’t tell you the reason why. Shame on me and what a waste! End of confession.

I love roasting things though…food I mean. Roasting a chicken is easy; doing the same with vegetables is even easier and the cooking time is much shorter. The first few times I did this I made the mistake of cutting the veggies into smallish chunks. The result was a big veggie mush. Not nice.

What I do now is this. I cut them into larger pieces, season them with pepper and just a little bit of salt (not too much because I don’t want them to lose too much of their water), dried thyme or any herb of your choice really and plenty of olive oil (not extra virgin though), pop them in the oven for around 30 mins at 180ºC. I like a mix of mushrooms, red or white onions or both, potatoes, aubergines and courgettes. But really it can be done with anything you like. You can serve them with any meat or fish, or even alone with some rice or bread. I make sure to add some chilli then for extra heat. So easy!

Enjoy!

Rob x

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