Monday, 11 February 2019

Rach Eats Lunch: Slow-Roasted Winter Vegetables

Roasted winter vegetables recipe

Oooooh, is my body playing up today or is it not? Not only have I got the jaw ache from hell, that actually had me crying (very quietly since I could barely open my gob), but then... Poorly Week started. Yay. I am so grateful for my body's ability to just throw two illnesses together and somehow get them speaking. Or conspiring to make me feel worse. Who knows? Either way, it's going to make for an interesting morning. So interesting, in fact, I just decided to make my lunch early, throw it in an oven and forget about it. Because why not? Sometimes you just need your body to do all the weird stuff while the easy stuff can take care of itself. And it's 10am, I'm writing this before I even get in the shower, since I'm waiting on post. And the postie is here, except they've just left a massive jiffy bag on top of the van. Oh look, they've remembered it! Better not be one of mine, eh? To top it all off the postie then tripped over on the way into our garden, which made it very hard for me to keep a straight face... ... ha ha ha.

So today's recipe is a simple one - I am literally taking a load of wintery, almost-from-the-Med, veggies and roasting them off, slowly. They're going to marinate in a load of spices and flavours and they're going to turn into a lovely warm salad. Which you start at 11.15am to enjoy at half twelve. Because of course!


(So simple, so winter.)

Serves 2 (or more!)

You'll need:
1 large handful (or 1/3) butternut squash, peeled, cubed and deseeded
1 large handful sweet potato, cubed and peeled
1 large handful mixed peppers, chopped into chunks
1 large handful (you see where this is going) plum tomatoes
1 teaspoon each garlic, rosemary, chilli flakes and brown sugar
1/2 teaspoon each salt and pepper
2-3 sprays low fat olive oil spray
20g feta cheese, to crumble

(Rach's note: You can use any veggies you like here alongside or in place of these four, like onions (I forgot because I felt rough), carrot batons, parsnips, sprouts (!!!! Need to try this!)... sky's the limit here!)

1. Prep your veg - peel, deseed, chop into cubes - and line a baking tray. If you're like us and you have a veg box with pre-prepped veg, just shove it on a tray!

2. Spray the veg with olive oil, making sure it's liberally coated. Sprinkle over alllllll the herbs and spices and sugar mentioned above. Then leave the tray for about twenty minutes so that the oil and the herbs soak into the veggies.

3. Preheat the oven to 150℃, then add the tray to the oven. For me to get my veggies on the table at half twelve, I chose to put my tray of veg in at 11.15am. So it's about one and a quarter hours of solid roasting. Turn halfway through so that all the veg goes golden. Yum!

4. When you're ready to serve, and the veggies look roasted and delicious and just. so. good. get. in. my. belly.... remove from the oven and add to a bowl. Crumble over some feta cheese and eat immediately.

Oooooh this was so, so good. Absolutely amazingly good. I devoured this with a side of cous cous and it was rather fantastic. I can imagine this with a protein, like roast chicken, or some sausages. Either way, you're gonna love it. Try it!

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