Rosemary & garlic roasted vegetables
Background
When you’re making roast dinner it’s sensible to use the other shelf in the oven to cook other meals or side dishes. I normally roast some mixed vegetables which I either serve with the main dish or keep for meals during the week. For these rosemary & garlic roasted vegetables I used red peppers, courgette and onion, although other veggies such as fennel, squash, sweet potatoes, cauliflower, aubergine, beetroot etc would work too – but I think you should work max. with 3-5 different types. You can serve this dish as a side, or mix it with cooked couscous, pasta or rice and you’ll have a lovely vegan/vegetarian meal. Alternatively, use it as a topping on pizza/flatbread or filling in baked potatoes, pies, sandwiches and wraps.
Ingredients
- For the Dressing:
- 1 clove garlic
- 2 Tbsp olive oil
- Juice & zest of ½ lemon
- 2 sprigs of rosemary (leaves only)
- 1 tsp salt
- Vegetables:
- 1 courgette
- 1 red onion
- 2 red bell peppers
- 1 Tbsp fresh parsley to serve
Instructions
- Put the dressing ingredients in a small food-processor or mortar and process/grind until you get a coarse sauce.
- Cut the vegetables into bite-sized pieces/wedges and scatter them into a baking tin.
- Pour over the dressing, and coat the vegetables evenly either using your hands or a silicon brush.
- Put the tin in a medium-hot oven and roast until the vegetables are golden and soft. This should take about 25 minutes, depending on the oven temperature.
- Serve warm with chopped parsley scattered all over or let it cool and refrigerate.
Categories
- Meal Type: - Budget - Everyday - Lunch - Main - Quick & Easy - Roast - Side - Supper
- Cuisines: - Italian
- Occasions: - Parties - Picnic - Sunday Lunch
- Ingredients: - Other Vegetables
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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