Roasted Vegetable Recipes
These roasted vegetable recipes are very versatile because you can use any combination of veggies you like.
Roast veg have a depth of flavour which is really appetising, and they are extremely quick and easy to prepare. If you have a few veggies to hand, you can always roast them for the basis of a quick meal. They make a great accompaniment to roast or grilled chicken, pork or fish. You can serve them with pasta, rice or couscous, or use them in a lasagne. They are a great basis for a roasted vegetable soup, or served warm or cold in a salad. Roasted vegetables are also handy for adding to sandwiches or paninis or wraps for lunch boxes. To add extra flavour, sprinkle over chilli powder or spices like cumin or coriander before coating with oil. Herbs like thyme and rosemary are also good, or try fresh chopped basil or coriander (cilantro). Prepare roasted vegetables and use them as you prefer, or try these roasted vegetable recipes.
Mediterranean Vegetables on Couscous
Pasta with Roasted Fennel and Zucchini
Salad of Roast Carrots and Beetroot
ROASTED VEGETABLE RECIPES - MEDITERRANEAN ROAST VEG ON COUSCOUSIngredients
2 aubergines (eggplant) cut into in 5mm/0.5 inch slices
3 courgettes (zucchini), cut into chunks
2 red peppers, seeds removed, sliced lengthways into fingers
4 red onions quartered
half small butternut squash, peeled, seeded and cut into chunks
6-8 cloves garlic, peeled
fresh rosemary needles, or fresh thyme leaves
16 cherry tomatoes
225g/8 oz/1 cup couscous
4 tbsp pesto
2 tbsp French dressing
Serves 6
- Preheat oven to 190C/375F/gas 5. Lightly oil a baking tray and place the aubergine slices on it, brush with a little oil.
- Place all other veg in a bowl, drizzle over some olive oil and scatter with herbs. Turn to coat, then place in a roasting tin.
- Roast for 20-25 minutes, turn the aubergine slices over. Give the other veg a stir, throw in the garlic cloves and cherry tomatoes and roast for another 10-15 minutes until cooked through.
- Meanwhile, prepare the couscous by placing the grains in a bowl and pouring over 250ml/8fl oz/1 cup boiling water. Cover and allow to stand for 5 minutes. Fluff the grains with a fork.
- Mix together the pesto and French dressing. Place a helping of couscous on each plate and top with the roasted vegetables. Pour some dressing over.
- You can top each portion with grated Parmesan cheese, or for a more substantial dish, poach one egg per person for 5 minutes until the yolks are just set and serve on top of the vegetables.
ROASTED VEGETABLE RECIPES - PASTA WITH ROASTED FENNEL AND ZUCCHINIIngredients
1 large bulb fennel, washed and chopped
2 golden zucchini (courgettes), sliced
1 onion, sliced
2 tbsp olive oil
350g/12 oz/2.5 cups dried pasta
pesto or passata to serve
Serves 4
- Preheat oven to 200C/400F/gas 6.
- Place the vegetables in a bowl, pour over the oil and coat the veg.
- Put the vegetables in a roasting tin in a single layer and cook for around 20 minutes until browned.
- Meanwhile, cook the pasta in boiling water until tender and drain.
- Stir the vegetables through the cooked pasta and add enough pesto or passata to coat. Heat over a low flame until the sauce is warmed through.
ROASTED VEGETABLE RECIPES - SALAD OF ROAST CARROTS AND BEETROOTIngredients
6 medium carrots
6 small beetroot
2 tsp ground cumin
3 cloves garlic, crushed
2-3 tbsp olive oil
splash of balsamic vinegar
salad leaves
2 small soft goat's cheeses (optional)
salad dressing made with orange juice and olive oil
Serves 4
- Peel carrots and parboil for 10 mins.
- Preheat oven to 200C/400F/gas 6.
- Cut the veg into chunks and toss with the oil, garlic, cumin and balsamic vinegar.
- Place on a roasting tray and cook for around 20 minutes until golden. Allow to cool.
- Mix the cooled vegetables through the salad leaves. Dress with the orange dressing, break up the goat's cheeses if using and arrange on top of the salad.
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