Basic preparation
Whatever
combination of vegetables you decide to use, you cook them in a similar
way:
Allow
about 1kg / 2lbs mixed vegetables to serve four people as
they shrink a lot when cooked.
45ml / 3tbsp olive oil
4 sprigs of rosemary or thyme, or a handful of sage leaves
salt and black pepper to taste
juice of 1 lemon (optional)
1. Preheat
the oven to 200°C/400°F/Gas Mark 6.
2. Chop
the vegetables into bite sized pieces. Garlic cloves should be skinned
and left
whole. Place in a roasting tin.
3. Mix
the oil with the herbs and seasoning, and the lemon juice if using.
Pour over
the vegetables and toss thoroughly. Place in the preheated
oven and bake for 30 to 40 minutes until the vegetables are tender
and well
browned, then use in the recipe of your choice.
And what to do with them... Roast Vegetable
Strudel
Take three sheets
of filo pastry.
Brush one sheet
with olive oil or melted butter, place the second sheet on top and
repeat, then top with the third.
Place the cooled
roast vegetables onto the filo and roll up to make a sausage shape,
tucking the sides in as you go.
Place
on a baking sheet, brush with more oil or butter and bake at 200°C/400°F/Gas
Mark 6 for about 20 minutes.
Tortilla
Galette
Take 3 tortillas.
Place one on a serving plate, top with half the vegetables, then
another tortilla.Repeat.
Sprinkle grated
vegetarian Cheddar over the top tortilla and gently grill until melted.
Cut into wedges
and serve.
Roast Vegetable
Soup
Place in a saucepan
with 11/4 pints vegetable stock. Bring to the
boil and then simmer for 5 minutes. Cool.
Blend half of the
mixture, then return to the pan to reheat.
Serve with crusty
bread.
Snack Ideas
Use
to top jacket potatoes, then add a spoonful of soured cream or crème fraîche
on top.
Gently warm four
pitta breads, split down one side and fill with roast vegetables.
Use to top halved,
toasted bagels as a lunchtime treat.
Cook your favourite
pasta shape (farfalle or penne would work well). Blend half the roast
vegetables with 7oz canned, chopped tomatoes and place in a saucepan
with the rest of the vegetables. Heat through gently and spoon over
the pasta to make a tasty supper dish.
©The Vegetarian
Society 2001
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