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Saturday, 21 July 2012

Six Ways With Roasted Vegetables

I really like a basic recipe that you can adapt to make loads of different dishes.  If you've some vegetables that need using up, or just fancy a lovely vegetarian dinner, here are some ideas to try using 4-6 cups of vegetables that have been roasted. 

You can use vegetables such as sweet potatoes, beetroot, peppers, courgettes, aubergine, onions, parsnips, turnips, potatoes, pumpkin, carrots, etc. 

Garlic and Herb Roasted Vegetables

1 Tblsp olive oil
1 tsp each of crushed garlic, freshly ground pepper and dried mixed herbs

Honey and Balsamic Roasted Vegetables

1 Tblsp each of olive oil, balsamic vinegar and honey

Slice the vegetables into chunks that are all about the same size, this helps them cook evenly in the same amount of time.  Put the prepared vegetables into an ovenproof roasting dish.  Mix the ingredients from whichever flavour option you prefer through the vegetables to coat them.
Cook the vegetables in a preheated oven at 180°C until they are cooked and tender.  Small chunks should take approximately 30 minutes, larger chunks will take longer.  

Roasted Vegetable, Ham and Pasta Bake:  Add cooked pasta shapes and diced ham to the cooked roast vegetables.  Mix with homemade cheese sauce and put into an ovenproof dish.  Top with breadcrumbs mixed with grated cheese and bake at 180°C for 30 minutes.

Frittata:  Add frozen peas or other mixed vegetables to the roasted vegetables in an ovenproof dish.  Add enough beaten egg to coat the vegetables and sprinkle over some grated cheese.  Bake at 180°C for around 45 minutes or until the egg has totally set.

Lemon and Herb Couscous With Roasted Vegetables and Haloumi: Prepare 1 cup couscous following packet directions but use stock vegetable stock and freshly squeezed lemon juice as the liquid.  Just before serving stir through 1 Tblsp of finely chopped fresh herbs. Top with roasted vegetables and slices of grilled Haloumi.

Roasted Vegetable and Tomato Pasta: Heat 1 Tblsp of  olive oil in a saucepan. Add 2 teaspoons of chopped garlic and one finely diced onion then cook for a couple of minutes until the onion has softened. Add 1 tin of chopped tomatoes and 1 or 2 teaspoons of mixed dried herbs then simmer for around 10 minutes until the sauce thickens slightly.  Toss the sauce through cooked pasta and roasted vegetables.  Grate over some Parmesan just before serving.

Roasted Vegetable Pizza: Spread a pizza base with tomato paste or pasta sauce. Top with small chunks of roasted vegetables and top with grated mozzarella or other suitable cheese. Bake at 200°C for 10-15 minutes.

Quesadillas: Layer the chopped roast vegetables between tortillas, add some grated cheese and some tinned chilli beans.  Peheat a non-stick frying pan or sandwich press.  Cook the quesadillas one at a time in the frying pan. Cook on one side for 2 or 3 minutes, then turn with a spatula and cook the other side for another 2 or 3 minutes, or until the fillings are hot and the cheese has melted. Repeat with the other quesadillas.  Cut into wedges then serve.

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