A big tray of roasted vegetables
I like to roast up a few trays of vegetables to have in the fridge and use throughout the week. You can warm them up and serve them with pasta or brown rice, some wilted greens and a good drizzle of chilli oil (here), or blend them into a soup with stock. They’re also good layered into a vegetarian lasagne.
Ingredients
- About 1 kg 2 lb 4 oz zucchini (courgettes), eggplant (aubergine), pumpkin (squash), baby squash, onions and sweet potato
- Olive oil for drizzling
- A few thyme sprigs or other herbs optional
Instructions
- Preheat the oven to 180°C (350°F).
- Slice up all of the vegetables and divide them among a couple of baking trays.
- Keep vegetables of similar sizes and textures on the same tray (e.g.
- put the zucchini, eggplant, baby squash and onion on one tray, and pumpkin and sweet potato on another) so everything cooks evenly.
- Drizzle the vegetables with olive oil and season with salt and pepper.
- Add the herbs, if using.
- Roast for about 45 minutes to 1 hour or until the vegetables are cooked through and they’re beginning to caramelise around the edges.
- Once cooled, divide the vegetables among several airtight containers and store them in the fridge.