Oven roasted veg

angelavdavis

I cooked for 20 people yesterday for lunch. One of the dishes I prepared was roasted veg and brown/wild rice.

I put aubergine (grown from garden), courgette, yellow green and red peppers, red onion and lemon - all cut up in big chunks, in a roasting dish and cut up fresh sage (grown from garden) and garlic and sprinkle on top with a drizzle of olive oil.

Cook for approximately 30 minutes, giving them a couple of turns during this time so they cook evenly (topping with a little oil if necessary).

Take out of the oven, remove any dried out sage leaves and the lemon chunks and stir. Serve with cooked rice. Season to taste.

Empty plates all round!!!!

Gingham_Ribbon

Has anyone tried roasting corn on the cob? Is it nicer boiled/steamed?

kiwichick

One of my faves is potato, pumpkin or squash, peppers, onions and courgette. I sprinkle librally with mixed herbs and paprika and 10 mins before they are done I chuck on some cubed feta - DELISH.

anniebooklover

I will be making roasted vegetables today for dinner. Mine will include butternut squash, sweet potato, courgettes, mushrooms, red onion, green and red peppers and cherry tomatoes. I drizzle the chopped veg in some olive oil, add some garlic and a sprinkle of mixed herbs then mix it well to coat all the veg. Yummy.

Callanish

edda wrote:

I also add a sliced fennel to over roasted veg - adds a different flavour all round.

Don't believe the 'if you don't like aniseed you won' t like fennel' hype - as long as you keep it in a low proportion to other vegs, it's gorgeous!

I second what Edda says here - fennel is gorgeous in a mix of roasted veg. The flavour is much more subtle than when you have it raw in a salad.

It goes really well with a mix of sweet potatoes, parsnip, carrot and red onions. I tend to add the parsnip and carrot 5-10 mins before the rest, so that everything is evenly cooked.

Murtle

Gingham_Ribbon wrote:

Has anyone tried roasting corn on the cob? Is it nicer boiled/steamed?

Never tried roasting it.

I've either cooked it in a pressure cooker or on the BBQ both successfully.

...or eaten them raw....when picking them, delish but too much isn't good for your tummy!!!

M

Punky

Hello Oldstylers :wave:

I'm trying to use up the contents of my fridge / freezer / cupboards in true old style fashion and wondered what I could do with the following:

Peppers
Courgettes
Mushrooms
Cherry / vine tomatoes
Celery
Onion

Could I make some roasted veg with pasta type thing with these?

You ideas are most welcomed.

Pink.

Hi Punky,

What you have sounds perfect for roasted veg....just spread them all out on a baking tray, add some chopped garlic if you have some, drizzle with olive oil and it will be lovely. I love them with couscous but they'd be delicious with pasta too.

There's an older thread with more suggestions so I'll add your thread to it to keep all the ideas together.

Pink

NekoZombie

Gingham_Ribbon wrote: »

Has anyone tried roasting corn on the cob? Is it nicer boiled/steamed?

Barbecued corn on the cob is yum, but not sure about baked. Its very good boiled too - I think steaming might take too long but I could be wrong

Leopardlady

Definitely include, onions, courgettes, aubergines, carrots, tomatoes, garlic, (peppers, although i can't eat them anymore) and butternut squash.

Always great you can also add olives and then make a lasagna with the roasted veg, use a good tomato based sauce to spread on the pasta sheets and you have a fantastic veg meal that any meat eater would be thrilled to eat!