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Baked Vegetables

25 May

This is one of Joe’s and my favourite lunches during the cooler weather. It is fast, simple and tastes delicious. It can be served with couscous, pasta, rice or on its own with a slice of bread.

[  Serves: 2 – 4  |  TIME: 40 minutes  |  COST: $3  ]
[  JOES’ RATING:  5  / 5  |  MY RATING:  5  / 5 ]

Ingredients

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

Method

  1. Preheat oven to 190°C
  2. Dice the vegetables into bite size chunks and finely shred the herbs.
  3. In a bowl, mix all ingredients ensuring that the vegetables are well coated with the herbs, oil and maple syrup.
  4. Bake for 30 minutes, stirring once during the cooking time.
  5. Serve hot or cold with any pasta, rice or bread.

Observations

  • 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.

This variation has haloumi cheese, pine nuts and baby spinach.

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2 responses to “Baked Vegetables

  1. narf7

    May 26, 2012 at 10:56 pm

    GREAT idea for what to do with my massive pile of root veggies and pumpkin that Steve went nuts on at the grocers this week. I made a delicious barley pilaf with roasted veggies the other day but couscous might just be something I might want to pair up with my next lot. Added Brussells sprouts to the last roasting pan and they were really gorgeous. Love love LOVE your recipes…

     
    • Rhianna

      May 27, 2012 at 10:01 am

      Cheers Fran!! xo

      Yeah, I do a lot of things like this to use up vegetables. I hate wasting them. We just got a whole Queensland blue pumpkin given to us so I made some spiced pumpkin soup! (Recipe next week)

       

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