Roasted Vegetables
Roasted Vegetables
What do you do when you have vegetables that need using them up? I hate waste and so I will make this dish and either cook some chicken with them and have a simple roast dinner at home or I will then make them into a soup or cold salad for the next day. Here is my notes on roasting vegetables.
Ingredients:
up to 1 kg mixed vegetables will require
1 tbsp. olive oil
Herbs and spices you desire
Seasonings to taste of salt and pepper.
Method:
Preheat the oven when required to 220°C / 200° Fan / 425°F / Gas Mark 7 and place a rack in the middle of the oven.
Remove any moisture from washing the vegetables by patting them dry.
Peel and chop up the vegetables into uniform pieces so they cook evenly.
Place in a bowl with the olive oil and seasoning and toss to combine.
Add more oil if the vegetables look dry or don’t seem evenly coated.
Spread onto your baking dish in a single layer.
Soft vegetables such as cauliflower or beans will take less time to cook. Perhaps only 10 to 20 minutes.
Harder vegetables such as potatoes and squash will take at least 30 minutes to cook.
The size of the vegetable will also make a difference in cooking time.
Roast them until tender.
I check and stir the vegetables every 10 to 15 minutes.
When ready they should be easily pierced with a fork and showing crispy bits at the edges.
Transfer to a serving dish.
Additional Notes:
If you are worried about the cooking times of your vegetables then simply split your soft and hard vegetables onto two trays and roast them separately. You can then combine them when you are serving!
Alternatively, start the harder vegetables off first. I normally will roast the potatoes or harder vegetables for 30 minutes and then add the softer vegetables for the remaining of the cooking time.
Remember not to crowd your pan. If you do then your vegetables will be steamed and not roasted!
Freezing Notes:
Leftovers can be refrigerated in an airtight container for up to 5 days.
Alternatively why not turn them into a roasted vegetable soup and freeze for 3 to 6 months
Equipment Used:
Large bowl
Measuring spoon
Vegetable peeler
Knife
Chopping board
Spoon
Baking sheet or dish.
Recipe courtesy of Save Money, Freeze Food.
