Years ago, I used to work at a government agency that ran programs to prevent chronic illness, programs that educated people with newly diagnosed type II diabetes on how best to cope with this disease and also a program that was called "Changes for Life" for people who were obese and also had co-morbidities. We had a wonderful team, they included a dietician, an exercise physiologist, nurses and a social worker and my job title was a therapy assistant, assisting to run these programs.
I really enjoyed my role during that time and learnt a lot about healthy food choices and how moving your body everyday was vital for a long life. The dietician in particular was fantastic, she practiced what she preached and often had really interesting and delicious lunches. One constant for her lunches was vegetables, roasted veggies in particular.
She would stir them through pasta with feta or brown rice and tuna and quite often would make lunch time roasted veggies pizzas and bake them in our well equiped kitchen, downstairs from our office. That is where I got the idea of making a large quantity of roast veggies and using them up in different ways for the week ahead.
Here's how I roasted these veggies-
Ingredients for Easy Versatile Roast Veggies, clockwise from left-12 Roma tomatoes, 2 medium red capsicum, 1 tablespoon dried oregano, 1 medium egg plant, 2 tablespoons of oil of choice (I use rice bran oil for everything) 2 red onions and 2 garlic cloves, grated on a microplane
Chop veggies into similar size chunks, drizzle over oil, sprinkle over dried oregano and season well with salt and pepper. Get your hands in there and give everything a really good mix
Line a large baking tray with silicon/baking paper and spread seasoned veggies out into a fairly even layer. Roast in a 200C oven for 30 minutes, then give it a really good stir, bake for a further 20 minute or until all veggies are squishy and burnished.
Use these colourful and delicious roast veggies in any way you like, here's a few suggestions
On pizzas, mixed through pasta and sprinkled with cheese, over a baked potato with sour cream spooned over the top, as a side veggie, served over rice or quinoa, fry some haloumi and stir through for some protein, with a poached or fried egg, in a wrap with chicken, tuna or salmon, on a bacon and egg burger, toasties with melted cheese or blitz with veggie or chicken stock till smooth with a dollop of sour cream for a quick soup. They are so very delicious and versatile.
What would you do with these roasted veggies?
Have a lovely day,
💗Fi
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