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

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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