Whether you are a vegetarian planning something simple but satisfying for the evening meal, or want to cater for a vegetarian guest during the holidays, this recipe gives rich flavour, texture and visual interest. Roasted vegetables can be prepared a few hours in advance and take just half an hour in a hot oven to cook to perfection.
Roasted Vegetables
Ingredients
- 1 courgette (zucchini)
- 1 large red onion
- 15 cherry tomatoes
- 1 large parsnip
- 1 garlic bulb
- 1 large sweet potato (yam)
- 2 red peppers
- 4 vegetarian sausages (optional)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon coarse rock or sea salt
- 1 teaspoon coarsely crushed black peppercorns
Preparation and Method
- Chop the courgette in half lengthwise, then chop into large bite-size pieces.
- Peel the red onion then chop into eight chunks.
- Chop the parsnip in half lengthwise, then chop each half-parsnip lengthwise into three.
- Core the red peppers then chop into large chunks.
- Peel all the garlic cloves and leave whole.
- Chop the sweet potato into large chunks, leaving the skin on
- Put all the vegetables into a medium sized roasting tin and add the cherry tomatoes. Drizzle with the balsamic vinegar and the oil, then sprinkle on the salt and crushed black peppercorns.
- Roast on the top shelf of a hot oven (200 deg C) for 15 minutes.
- Give the vegetables a quick stir to circulate oils and juices. If using vegetarian sausages, chop each into 6 pieces and add to the roasted vegetables at this stage.
- Continue roasting for a further 15 minutes.
Preparing Couscous
Pour a half-pint mug of couscous into a bowl. Add half a pint of boiling water and stir briefly. Cover the bowl with a plate and leave for 10 minutes, by which stage the couscous will be soft and fluffy and ready to serve.
Finely chopped salad onions, sesame seeds, sunflower or fresh chopped herbs and seasonings can be added to the couscous for extra flavour and texture. Couscous is versatile as well as being a very healthy accompaniment to a wide range of dishes.
The roasted vegetables and couscous will serve two people as a main course.
Further Ideas For Using Roasted Vegetables
If any roasted vegetables are left over, use them as the base for a thick and hearty soup. Blend for about five seconds, or to your preference, so the vegetables retain a little chunkiness. Add to a vegetable-based broth and serve with thick chunks of homemade bread.
Rather than using couscous as an accompaniment, put the roasted vegetables into a baking dish with all the juices from the roasting tin, and top with a savoury crumble or savoury scone mix. Serve with a fresh green salad with juicy tomatoes to balance the crumble or scone topping.
Use roasted vegetables as a side dish for meat-based or vegetarian dishes during the festive holidays. The taste and texture add extra variety to the meal and provide a delicious alternative to the more traditional vegetable choices.
Suzanne Bosworth - Suzanne Bosworth BA (Hons) - a professional writer published in magazines, journals and websites, specialising in arts, history and ...
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