Wednesday, March 9, 2011

Vegetables, cheap and cheerful but look impressive!

Roasted vegetables before cooking with the help of a keen apprentice!
Roasted vegetables are so easy, nutritional and great when you don't have the luxury of time to fiddle around in the kitchen because you have kids tugging at your apron strings (actually nagging you to play trains).
As far as photographing them for the blog, it was totally impromptu BUT like spur of the moment things it worked a treat!

Roasted vegetables served with roast chicken.  

The finished result. We ate these with a supermarket roasted chicken - so easy and delicious. Jake even asked for it the following night! The next day I had a few leftovers so in the creative mood, turned the roasted vegetables into an equally delicious salad served with a berry vinaigrette. In hindsight one thing I would have added would have been nuts or seeds or sliced red onions.
Roasted vegetable salad - fresh and delicious! 

Roasted Vegetables

What you need
Pretty much any vegetables that can be roasted. 
Garlic bulbs are one of my favourites.
Carrots, onions, pumpkin, squash, potatoes, parsnip, aubergine, courgettes...
Olive oil
Salt, pepper and herbs such as rosemary, thyme or oregano

How to cook
Peel and cut, drizzle with olive oil, sprinkle with salt, pepper and herbs.
Bake at about 180 degrees for about an hour. 
Serve with any roast meat!  

Roasted vegetable salad

You will need
Baby spinach leaves
Leftover roasted vegetables
Nuts or seeds
Red onions
Feta cheese (optional)
Any vinaigrette you have - even Olive oil and vinegar mixed

How to cook
Really simple, just toss together and add the vinaigrette at the last minute.

A fantastic addition to any meat of fish meal or served with a quiche or pie at lunchtime.

Extra addition - I couldn't resist  adding this picture! Dinner tonight with a cooked chook! 
Roasted apples, garlic, carrots and  tomatoes.



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