[ Serves: 2 – 4 | TIME: 40 minutes | COST: $3 ]
[ JOES’ RATING: 5 / 5 | MY RATING: 5 / 5 ]
½ cup sweet potato
½ cup potato
½ cup pumpkin
½ cup zucchini
½ cup squash
½ cup capsicums
½ cup cherry tomatoes
2 tablespoons olive oil
2 – 4 cloves of garlic
1 – 2 tablespoons fresh parsley
1 – 2 tablespoons fresh thyme
1 – 2 tablespoons fresh rosemary
½ teaspoon cinnamon
1 tablespoon maple syrup
Salt and pepper to taste
- Preheat oven to 190°C
- Dice the vegetables into bite size chunks and finely shred the herbs.
- In a bowl, mix all ingredients ensuring that the vegetables are well coated with the herbs, oil and maple syrup.
- Bake for 30 minutes, stirring once during the cooking time.
- Serve hot or cold with any pasta, rice or bread.
- Id love to be able to give you a finished photo, but Joe stole it all and went to work! It always turns out pretty much like in the photo above or variations of the photo below.
- I have posted similar recipes before. The reason I’m posting it again is to remind people of healthier meal options as we move into the cooler months (in Australia) and are looking for hearty comfort meals.
- I use whatever seasonal vegetables I have at the time. Sometimes I use leeks or spring onions. If I have a lot of greens on hand such as baby spinach, silver beet or bok choy, I will wilt some and stir it through at serving.
- Be creative with your additives. I adore brown or wild rice while Joe loves couscous and pasta. A little carbs stretch the vegetables out further.
- Diabetic Note: Yum! What is not to love about this meal? The addition of potatoes adds some carbohydrates to the dish for insulin uses, however, couscous and pasta tend to be carb overload so be careful!
- Ethical Note: This is a brilliant method for using up the left overs of your veggie crisper the day before doing your shopping. Any way of reducing waste has to be good for your hip pocket and the environment.