Roasted vegetables are very versatile and you can change the ingredients according to what you have to hand. These recipes are for quite large quantities to feed a family of four as a substantial side dish with meat or fish but you can make into a meal by serving with hummus, chickpeas, feta or halloumi. You can add fresh herbs such as mint and oregano at the end and drizzle with tahini dressing if you wish to add flavour. You can also stir into a salad with lentils and dressing.
The vegetables should fit snugly, otherwise they will dry out and some of them will make their own sauce (mainly tomatoes, courgettes and peppers). For crispy roast vegetables this is a different method, you have to space them out and cook at a high temperature.
Option One - beetroot, aubergine and carrot (serves 4)
Bunch of beetroot – about 4 medium size
1 large red onion, peeled
3 large carrots
1 small aubergine
Olive oil
Balsamic vinegar
1 dessert spoon dried thyme
½ tsp garlic salt
S&P
Option two - mushrooms, pepper and tomatoes (serves 2-4 as a side)
The lemon and tomato create a nice sauce with this dish to serve with meat or fish or toss in some chickpeas or mixed beans.
1 medium red onion, peeled and quartered
1 Pack of chestnut mushrooms halved or quartered depending on size
1 green pepper – deseeded and roughly chopped
1 red pepper – deseeded and roughly chopped
1 lemon quartered
2 garlic cloves, unpeeled and smashed
3 medium tomatoes, halved
Few sprigs of thyme and rosemary, picked and chopped or use a dessert spoon each of dried herbs
Olive oil
Apple cider vinegar (ACV)
S&P
Option three - carrots, squash and sweet potatoe (serves 6 as a side)
1 medium red onion, peeled and quartered
1 medium squash, peeled, deseeded and cut into cubes
3 large carrots, peeled and chopped into 2 cm rounds
2 medium sweet potatoes, peeled and chopped into 2 cm cubes
Avocado oil or olive oil
3 cloves garlic
1 red chili deseeded and chopped/½ tsp cayenne pepper/1 tsp chili powder
2 tsp paprika
2 tsp ground cumin
1 tsp ground coriander
3 sprigs of rosemary or thyme
S&P
Tahini dressing
3 tbsp tahini
2 tbsp lemon juice
1tbsp olive oil or avocado
¼ tsp salt
Water to thin
Method one
Method two
Method three
Tahini dressing
Whisk the tahini with the lemon juice and ¼ tsp of salt. It will split initially but will come back together. Add a tbsp. of olive oil and 2 tbsp of water and whisk until smooth.
