Tag Archives: vegetables

Roasted Summer Vegetable Salad

A really lovely summer salad that combines garlic-roasted summer vegetables with garden-fresh salad leaves to create a barbecue accompaniment that has a definite Mediterranean feel to it, bringing sunshine into your meal even if the British weather isn’t delivering!

Serves 4 as a side dish

What you need…

1 each of red, yellow and green bell peppers, cored and sliced

2 courgettes, sliced

3 cloves garlic chopped

Splash of olive oil

250g asparagus, trimmed

4 medium tomatoes, quartered

A selection of your favourite salad leaves (I like basil, rocket, spinach, iceberg and chicory) cleaned and torn to bite-size

for the salad dressing

2 tablespoons olive oil

1 dessertspoon good quality balsamic vinegar

1 teaspoon Dijon mustard

What to do…

Preheat your oven to 200° / 400°f / gas 6.

Tip the peppers, courgettes and garlic into a deep ovenproof dish, slosh in the olive oil and stir it through the vegetables. Pop in the oven for 20 minutes. Remove from the oven and give them a quick stir – some of the peppers will be just starting to take on a char-grilled look – perfect. Tip in the asparagus and mix them in before popping the dish back in the oven for a further 20 minutes. Remove from the oven, stir in the tomatoes and set aside until room temperature.

In the bottom of your salad bowl, tip the oil, balsamic and mustard. Mix together with a fork. Just before you are ready to eat, tip in your roasted vegetables mix and then scatter over the salad leaves. Toss the whole lot together and serve alongside barbecued fish and meats, maybe with some piping hot and slightly gooey mozzarella garlic bread (already blogged) or new potatoes as well. A feast indeed!

Inspired by…

A made-up recipe that we’ve been enjoying for years!

How easy…

So easy that it sort of does itself, allowing you to do the other prep for a great barbie.

 

 

Summer Mediterranean Vegetables

 

I love salads and make a huge variety of different ones – mixing traditional and new ingredients with influences from all over the world – but even though there is never a boring salad in our house, sometimes it’s nice to have an accompaniment to the barbecue that isn’t salad and this ticks that box, delightfully! I’ve entitled it ‘Mediterranean’ but that’s just what the aromas and flavours felt like to me but no matter how you describe this Mary Berry-inspired dish, it’s quite delicious and a really lovely change.

Serves 6 as a side

What you need…

1 large roasting tin

1 x 25cm shallow round ovenproof dish, lightly buttered

2 aubergines, sliced

2 red peppers, deseeded and sliced

500g courgettes, trimmed and sliced

6 tablespoons olive oil

2 red onions, finely chopped

2 garlic cloves, chopped

500g passata

1 teaspoon caster sugar

A handful basil, chopped

50g Parmesan, grated

3 large tomatoes, cut into wedges

4 teaspoons thyme leaves

Sea salt and black pepper

Note…

When I tried this, there were only 3 of us, so the ingredients were halved, hence the smaller dish in the photograph. Ingredients above are for the full recipe, for 6 people.

What to do…

Preheat your oven to 220°c / 425°f / gas 7.

Chuck the aubergines, red peppers and courgettes into the roasting tin, drizzle over 4 tablespoons olive oil and season with salt and pepper. Pop in the oven for 15 minutes and then give them a quick mix about before putting them back in the oven for a further 10 minutes or until lightly browned and just soft throughout. Set aside to cool.

Reduce the oven to 200°c / 400°f / gas 6.

Meanwhile, heat the remaining oil in a large saucepan, add the onions and fry over a moderate heat for 3 minutes. Add the garlic and cook for another minute. Tip in the passata and sugar and then season with salt and pepper. Bring to the boil, pop on a lid, reduce the heat and simmer gently for 10 minutes, until the onions are soft and the sauce, thickened. Remove from the heat and stir in the basil.

Spoon half the sauce into the base of your ovenproof dish and then top with half the roasted vegetables, ensuring an even mix of the aubergines, peppers and courgettes. Sprinkle over the cheese and season with salt and pepper. Spoon over the rest of the sauce, covering the vegetables and then top with the remaining roasted vegetables, arranging them in a spiral pattern if you like. Finally, plop/arrange the tomato wedges on the top and sprinkle thyme over the lot. You can sprinkle more Parmesan over if you fancy (I did).

Cover with foil and pop in the oven for 25 minutes, whilst you clear up and pour a glass of wine. The smell will be amazing!

Serve your lovely summer Mediterranean vegetables with barbecued meat or fish or as light lunch or supper with a great doorstop of fresh bread. Whichever way, just yummy!

Tips…

I use Waitrose Cooks’ Ingredients’ frozen and chopped garlic just because peeling and chopping fresh garlic is a faff.

I didn’t have any passata so just whizzed a 400g tin of chopped tomatoes in the food processor – this was just for 3 of us but I used all of the tomatoes and the dish tasted great.

Inspired by…

Mary Berry

How easy…

As is my want: very, very easy and quite delicious!

 

 

 

 

Sausage, Root Vegetable and Apple Roast

Conscious that the weather is supposed to be on the turn, with temperatures increasing and thoughts of barbecues on the horizon, I decided to use up the remaining vegetables – usually reserved for the traditional Sunday roast – that were still lurking in the bottom of the fridge. We were also fortunate enough to have lurking sausages (a frequent event as, for some inexplicable reason, we insist on buying packets of 18) so this recipe came to mind. A fantastic, really tasty and cheap family supper, it’s also really flexible – you can pretty much chuck in whatever root veg you have lying around – enjoy!

Serves 4

What you need…

You can chuck in whatever quantities you want really but this time I used the following:

1 x roomy ovenproof dish, lightly buttered

3 large carrots, peeled, trimmed and halved lengthways

2 parsnips, peeled, trimmed and quartered

2 turnips, peeled, trimmed and quartered

2 fat slices of swede, peeled and halved

2 red potatoes, quartered

Splash of olive oil

2 Pink Lady apples, cored and cut into six wedges

8 sausages

1 dessertspoon wholegrain mustard

1 dessertspoon runny honey

A handful sage, roughly chopped

What to do…

Preheat oven to 200°c / 400°f / gas 6.

Chuck the root vegetables into your ovenproof dish, splash over the olive oil, give them a quick stir and pop them in the oven for 20 minutes.

Remove from the oven and tip in the honey and wholegrain mustard, add the apples and mix all together so that the honey and mustard are evenly distributed. Wodge in the sausages and pop back in the oven for a further 25 minutes or until the sausages are golden brown. You may want to take the dish out half way through and stir everything around to make sure the sausages, in particular, are evenly coloured all around.

That’s it! Serve, enjoy this really tasty supper and feel smug over how very easy it is!

Inspired by…

Don’t know – one of those ripped from a magazine years ago!

How easy…

Ridiculously!

 

Rosemary-Roasted Root Vegetables

Winter Sunday Roasts in our house are one of the highlights of the weekend. Generally, we have roast chickens served with the lightest, fluffiest Yorkshire Puddings, fabulous gravy and these wonderful roasted root vegetables. As the herbs used in these vegetables mingle with the cooking smells of the chickens, a unique and simple gorgeous aroma permeates the house. It doesn’t matter how horrible the weather is outside, the cooking smells and the knowledge of the meal that is shortly to come brings a lovely warmth inside. Kitchen rules apply: G&Ts on the side and a good bottle of red opened and waiting to accompany this fine meal! The Sunday Roast is prepared by John – which makes it even better – and I only get involved in the preparation of these delicious vegetables. A further joy is the single baking dish that is used to cook them in – minimal washing up! Try them as an alternative to your normal Sunday Roast vegetables – you’ll love them.

 Serves 4

 What you need…

1 large ovenproof dish (mine is 20cm x 30cm x 7cm deep), lightly buttered

½ swede, peeled and cut into wedges

6 carrots, peeled and halved lengthways

4 parsnips, peeled and halved

2 turnips, peeled and quartered

2 red onions, peeled and quartered

2 large red potatoes, washed quartered

3 cloves garlic, chopped

3 tablespoons olive oil

5 sprigs of rosemary

Sea salt and black pepper

What to do…

Preheat your oven to 200c / 400f/ gas 6.

Chuck all the vegetables into your ovenproof dish.

Scatter over the rosemary and pour over the oil. Mix everything together ensuring that the rosemary and oil are evenly dispersed among the vegetables.

Pop in the oven and cook for 25 minutes. Take them out and give them a quick stir before popping them back in for a further 20 minutes. Enjoy the wafting aroma of rosemary!

Serve your rosemary-roasted root vegetables with the rest of your Sunday Roast, indulge in far too much lovely food and retire to the sofa for a little afternoon snooze!

Tips…

Aim to have your chunky vegetables pieces roughly the same size.

Used ready-prepared Cooks’ Ingredients’ frozen, chopped garlic – so much easier than all that peeling and chopping.

For a slight variation, I sometimes add thyme and sage as supplements to the rosemary.

Inspired by…

Delia Smith’s Winter Collection

How easy…

Spectacularly easy and only one pot to wash up. You can also prepare them and then cover the raw vegetables and herbs with cling-film for up to 2 hours before popping them in the oven, which provides the added bonus of allowing the flavours to develop even further.