This is a great mid-week, one-pan, go-to, to use up stale vegetables in the fridge. Or it can make a perfect accompaniment to a slap-up roast dinner.
- Chop up a good selection of your favourite vegetables. You could use carrots, parsnips, courgettes, peppers, cherry tomatoes, butternut squash, aubergine, celery and leek.
- To add bulk, you could add some chopped par-boiled potatoes. And if you like your food a bit warmer, just add a finely chopped chilli too.
- Add finely chopped parsley and coriander.
- Throw in large slices of red onion, a few chopped cloves of garlic and a generous helping of salt and freshly ground pepper.
- Add a generous glug of olive oil and 3-4 tablespoons of Natural Umber. Give it a good stir then cover and roast in the oven at about 180 degrees, for 30-40 minutes.
- If they’re in season, you could stir in some steamed summer greens about 10 minutes before you take it out of the oven, for a fresh summery twist. Or to beef up your iron intake, stir in some lightly chopped fresh spinach leaves when it’s ready.
Don’t worry if it looks like too much, the vegetables shrink down quite a lot. Any leftovers can be refrigerated and re-heated the next day.
Some ways to serve;
- As a side to a big Sunday roast dinner
- Over cous cous, Quinoa or bulgar wheat, to beef it up but keep it veggie
- Throw in some Cumberland sausages at the start and serve as one dish
- Toss in some chopped black olives and feta, 5 minutes before the end for a salty kick
Et voila! It couldn’t be simpler or tastier and it’s hugely versatile. It’s packed with healthy vegetables and of course your’e getting your daily dose of ACV.