Good Vegetable Combinations

Pink.

Anne Marie,

Cauliflour and/or broccolli with mushroom and garlic white (bechamel) sauce - not made that for ages, it is seriously scrummy!

That sounds really lovely. Would you mind posting the recipe when you have time.

Thanks,

Pink

nabowla

Ticklemouse wrote:

I also adore the whole veg in balsamic vinegar thing - mushrooms, courgettes, onions, garlic, tomatoes - fresh basil on top :drool:

How do you do that? Marinate then fry??

scuzz

Butternut squash mash with sugar snap peas

Yorkielass

Seems like a silly question but how would I do roasted vegetables - thinking of something like peppers, courgette, carrots and mushrooms - things like that - last place only had 1 oven shelf so roasting things was pretty limited but now have 2 and am thinking that roasting vegetables would be a good way of eating more of them

any suggestions?

Curry_Queen

The way I do roast veggies is to chop them all up into large bite-sized chunks and put them in a roasting dish/tin then drizzle over some extra virgin olive oil, chopped fresh herbs (but you can use dried if you like) and season with salt and pepper before delving my hands in and tossing them over so everything's coated. Cook in a moderate oven for approx 30-40 mins - softer veg take less time, harder root veg can take longer


For an extra tasty meal, about 10 or so minutes before they're done add some cherry tomatoes, drained pasta and crumble feta cheese over :drool:

nabowla

Slice the veg and put in roasting tin. Pour small amount of olive oil over veg, season with herbs (basil/rosemary/whatever you fancy), shake about a bit in tin to coat veg in oil. Put in oven (180 degrees) and roast for c. 30-40 mins (cooking time varies according to thickness of veg).

AussieLass

I love adding a teaspoon of honey after you've cooked carrots & peas or beans etc. :drool: (Must try and curb sweet tooth)

Curry_Queen

Don't think it's been mentioned yet, but I like carrot and parsnip roasted together in large chunks in the oven, and after drizzling with oil and seasoning, I find a sprinkling of dried tarragon works well with this pair too

innovate

Butternut squash, aubergine, garlic, onions

Peel squash and aubergine, cut into small junks. Peel onion and garlic, slice finely. Roast onions in a little olive oil, then add the chopped garlic, the aubergine and squash and half a cup or a cup of water. Simmer for 20 mins, then puree the whole lot (you can use a potato masher for this). Season to taste.

Use this as sauce for pasta or spaghetti - it's yummy!