Simple Mixed Roasted Veggies

Picture: zimbokitchen
  • 1 small eggplant
  • 1 medium onion
  • 2 large carrots
  • Robot peppers (red, yellow & green)
  • 1/2 punnet Broccoli
  • 3 large baby marrow
  • 1 tbsp dried sage
  • 1/2 tsp salt
  • 2 tbsp oil
  • 30 ml lemon juice
  • 30 ml Worcestershire sauce
  • 1 tsp garlic, finely chopped

Here’s one of my favourite ways of preparing vegetables. I absolutely love love love it! I would say this is an any-day dish; mid-week, end-of week, weekend it’s so simple and needs little attention, it won’t matter.

I try to do this dish as often as I possibly could. All things being equal I would be happy doing it every single week the only thing changing, let’s say, being the vegetable combinations. One thing you could count on is that roasting veggies has this powerful effect of bringing out the natural sweetness of the vegetables.

Let’s not even talk about the aroma that fills the kitchen, it’s lovely, all you need is just to get your seasoning right. You will love it.

So this is a very convenient recipe to execute. If you are hosting a big group, a party or anything resulting in many mouths to feed, this the go to vegetable recipe. It allows you to carry on with preparing other dishes for the function whilst your veggies roast away without demanding a lot of your attention. That’s really powerful under high pressure situations.

Why not use this recipe to escape the monotony of always boiling or stir-frying your veggies. Serve with some roast meat, pork, fish, chicken, beef and even any of these meats stewed.

Substitution Ideas

You may use vegetables of your choice. Dried herb of your preference may be used in place of sage. Soy sauce may be used in place of Worcestershire sauce.

Let’s get started…

Do This

  1. Get your ingredients together. Cut the vegetables into medium sized rough chunks. Put them in a bowl and drizzle oil on them.
  2. Give a gentle toss to make sure every vegetable piece is coated with the oil. Sprinkle the salt and sage onto the vegetables. Gently toss the vegetables again.
  3. Place vegetables in an oven tray and roast at 180 degrees Celsius for 20 minutes or until they tender and cooked.
  4. Once vegetables are cooked, mixed together the garlic, lemon juice and Worcestershire sauce. Mix then pour this over your vegetables. Taste for seasoning and adjust accordingly. Enjoy!

Credit: zimbokitchen

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