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July 4, 2011

Simple roasted vegetables

Making your plate a rainbow can be easy. Take a selection of colourful vegetables, drizzle with quality olive oil and slowly roast. Perfect hot and delicious cold as part of a salad.

 

Slowly roast any combination of:

Onions, garlic cloves (can leave skin on for a smooth, creamy taste), courgette (zucchini), aubergine (eggplant), cherry tomatoes, carrot, beetroot, sweet potato, green, red and yellow pepper.  Before roasting, toss vegetables in a good glug of extra virgin olive oil and add any combination of dried Italian herbs, such as rosemary, basil, oregano and a tiny dash of balsamic vinegar.

Turn every 10 minutes or so until soft and well roasted. On a low heat, it should take around 45 minutes. The lower the heat, the better, for a softer, more mellow “slow roasted” flavour and texture.

Serving ideas

 

  • Wonderful served with a rocket salad, fresh seeds and some grilled fish
  • Eat cold with wholemeal pitta bread and hummus
  • Let them cool and throw them into a big, green salad and sprinkle with raw seeds
  • Warm yourself up on a cold, winter’s day. Serve them with mashed sweet potato

 

 

Article by Jo Rowkins dipNT MBANT, nutritionist and founder of awakening health.

 

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