I regularly make this dish which is often called a roast vegetable salad, but sometimes I serve it hot so I gave it another name. These roast vegies are anything but boring, with loads of garlic and fresh herbs. They are great served with roast, barbecued or grilled meat or fish. I also like to serve them with cous cous and some minty yoghurt dressing. Often I will have the leftovers for lunch with some brown rice, rocket and dressing.
You can roast most vegies – root vegetables roast particularly well. Vegies that don’t roast well include beans, broccoli, cauliflower, cabbage, celery and peas.
As a general rule, the longer the vegetable will take to cook, the smaller it should be cut.
About 1 kilo of peeled and cut fresh vegetables suitable for roasting, eg:
- Brussel sprouts – halved
- Beetroot, potato, celeriac – peeled and diced
- Pumpkin, sweet potato – cut into squares
- Corn cob – roast whole and kernels sliced off after cooking
- Carrots, parsnip – thickly sliced on the diagonal
- Asparagus spears – whole
- Mushrooms – cut in half if large, left whole if small
- Zucchini – very thickly sliced on the diagonal
- Capsicum – sliced into thick strips
6 – 8 cloves of garlic
2 sprigs rosemary, picked
4 thyme sprigs
small handful of sage leaves
1/3 cup extra virgin olive oil
salt & pepper
Preheat oven to 180 degrees.
Fill a large baking dish with a mixture of fresh chopped vegies from the above selection. Bash the unpeeled garlic cloves with the back of a chopping knife so they just break, and toss in with the vegies. Leave the skins on the garlic, it will help keep the cloves from burning and drying out. Throw in the herbs, drizzle with the oil and toss through to coat.
Bake for 30-40 minutes, tossing the vegies once throughout to ensure even cooking.
Season with salt and pepper, and serve immediately. If using for a salad, allow to cool to room temperature then drizzle over some balsamic vinegar.