Whether it’s warm or cold outside, I love Roast Vegetables, especially as a salad. Once roasted, they can store in the fridge for a good 3 days. Then just easily warm enough for lunch or dinner and serve with your favourite green leaves (thinking spinach, rocket, musclun). Here I have added almonds and some pieces of Italian style cheese from our local farmers market. But I also love grilled or pan fried lamb cutlets, smoked chicken or salmon with these vegetables.
- 3-4 raw beetroot
- 1 capsicum (pepper)
- 1/4 pumpkin (squash)
- 1 eggplant (aubergine)
- 4 cloves of garlic (omit if Low FODMAP and can use garlic infused oil)
- A handful of cherry tomatoes or chopped tomatoes or 1 can tomatoes or 1 cup passatta
- 3 tablespoons balsamic vinegar
- 1/2 cup olive oil
- Salt and Pepper
- Chop the beetroot into wedges or cubes. Chop the capsicum, pumpkin and eggplant into large cubes about 2cm each.
- Place the olive oil and beetroot in the baking tray and cook for 20 minutes at 2000 C.
- Then add the other vegetables, garlic cloves if using (add whole) and a sprinkle of salt and pepper.
- Bake for a further 20 minutes or until all cooked. If the vegetables are browning too quickly, cover with foil. If the vegetables look as though they are getting too dry then add a few tablespoons of water or extra oil if you prefer.
- Add the tomatoes and balsamic vinegar and cook for a further 5 minutes.
- These roasted vegetables can be stored in the fridge for up to 3 days. Enjoy them as a side at dinner or as a main dish. Warm them first, then place over some fresh green leaves such as baby spinach leaves, rocket, mesclun leaves. Add some pieces of cheese, grilled meat such as lamb cutlets or smoked chicken or salmon. I also like roast vegetables with falafel (chick pea patties) and hummus.