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Roasted Vegetables and all the things you can do with them!

June 12, 2012 · 13 Comments

I have a confession to make. I haven’t always been a vege-lover. My love of veges developed when I was well into my twenties!

Even today, I like to eat vegetables that have been jazzed up and made more interesting with other flavours.

One of my favourite ways to eat vegetables is roasted. It intensifies the flavour and makes them sweet.  I make up a large tray of these roasted vegetables and then use them throughout the week in various ways.

Okay, so this is how I do it:

Choose some yummy organic vegetables. I like using mediterranean flavours for this – so capsicum, red onion, zucchini, eggplant, fennel, garlic, asparagus, tomato. I also like adding sweet potato as well!

 

 ~ veges ready to pop in the oven ~

Chop up all your vegetables into medium size chunks. I use a whole head of garlic and squeeze it out later.  Soft vegetables like tomato and asparagus get added in the last five minutes of cooking time.  Toss in some oil – I use grape seed or coconut. Season with some cracked black pepper and pink Himalayan salt. Fling into a shallow sided baking tray, taking care not to pile them up too much – you end up with steamed veges then, rather than roasted. Roast in a very hot oven 220 degrees celsius for about 20 minutes, stirring regularly until the veges are soft and caramelized. Add some fresh herbs if you like.

~ veges – all roasted and gooey! ~

Okay, so these are some of the ways I use them in meals:

* Toss through some organic pasta. If you like, add a can of organic tomatoes to the roast vege mix in the last few minutes to heat.

* Serve alongside some grilled meat. Top with pesto and shaved parmesan or fetta.

* Serve over some polenta – soft or grilled, firm squares. Top with pesto and shaved parmesan or fetta.

* Puree the vege mix (with or without a can of organic tomatoes) and use on pasta, in lasagne or as a sauce for meat. This freezes well if you have leftovers.

* Spread the roasted vege mix onto a wrap (Sorj and Mountain Bread brands are best), add fetta cheese or dairy free cheese spread. Roll up and toast in a pan or sandwich press.

* Serve with some baked ricotta, crusty bread and olives for a light lunch.

* Toss through some cooked, organic couscous or quinoa with some fresh herbs and fetta for a lovely warm salad.

* Spread onto a slice of sourdough bread, top with fetta and grill for a yummy brushetta.

* Cool the vege mix and toss with some baby spinach and an olive oil/balsamic dressing to make a lovely salad.

* Puree with a can of organic tomatoes and enough vegetable stock to make yummy vegetable soup.

* Cut the veges larger and serve alongside a roast for a modern spin on a roast dinner.

* Use in a frittata, quiche or tart.

* Use as a pizza topping (my favourite!) I added organic ricotta and a little parmesan on these pictured below and used Quirky Cooking’s yummy gluten-free thermomix pizza base.

~ roasted vege pizza ~

Do you like roasted vegetables? Please share your ideas on how to use them in your cooking!



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Filed In: FOOD / Tagged: pasta, pizza, roasted vegetables, vegetables, vegetarian

Comments

  1. Kristin says

    June 12, 2012 at 7:33 pm

    Sonia…this post is so inspirational! What a great idea to cook up a big batch and use it for several different things…I really like the look of that pizza…yum!

    Reply
    • Natural New Age Mum says

      March 12, 2014 at 5:38 pm

      thanks Kristin!

      Reply
  2. Tam says

    October 26, 2012 at 8:38 pm

    We had roast veg salad with balsamic caramelised onions spinach fetta toms & avocado with spit roasted lamb. Yum!!

    Reply
    • Natural New Age Mum says

      October 26, 2012 at 9:46 pm

      That sounds amazing 🙂

      Reply
  3. Bec says

    April 4, 2013 at 12:37 pm

    Just made up a big batch of this today after seeing this last night. My house smells so good right now. Can’t wait to try it on pizza tonight. Thanks for the awesome ideas.

    Reply
    • Natural New Age Mum says

      April 4, 2013 at 6:02 pm

      Thanks Bec – love my roast veges!

      Reply
  4. Bec says

    April 4, 2013 at 7:09 pm

    Oh my Sonia. You are an angel. This is the BEST pizza I have ever had. I added a little home made pesto to mine. I’m in heaven right now. Ok I’m going to finish my dinner now lol

    Reply
    • Natural New Age Mum says

      April 6, 2013 at 6:07 am

      LOL! I am so glad you liked it – it’s so easy huh? 😀

      Reply
  5. Rebecca says

    May 9, 2013 at 6:06 pm

    Awesome!!! Great idea. We do roast pumpkin a couple of times each week – but will now add others into the mix more regularly!

    Reply
    • Natural New Age Mum says

      May 9, 2013 at 9:28 pm

      love roast pumpkin too !! drool….

      Reply
  6. Lorraine k says

    March 12, 2014 at 8:15 pm

    Also with pumpkin and sweet potato you can purée and use in lots of sweets if you roast them plainly.
    Pumpkin bread, muffins, sneaky sweet potato caramel mudcake..

    Reply
  7. Tania says

    May 4, 2014 at 9:10 pm

    Hi Sonia, have just been going through my recipes to try pins on Pinterest, & would love to try out your roast veg pizza this week! What do you use as your pizza sauce? My little boy is allergic to tomatoes, so am always on the lookout for alternatives 🙂

    Reply

Trackbacks

  1. Healthy Father’s Day Food ! | Natural New Age Mum says:
    August 27, 2012 at 3:30 pm

    […] Roasted Vegetable Pizza (with a gluten-free base) […]

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