Roast summer vegetables are bountiful in vibrant summer vegetable colours and flavours. Perfect as a way to use up those left over veggies and suitable as a main dish or as a side.
This roast summer vegetables recipe isn’t just for summer, you can enjoy it all year round!
And although our so called summer is coming to an end, it really has been a stunning week here in Scotland.
The late evening sunshine in particular that’s been just stunning! 🙂
You know folks, I really must look up why they call it an Indian summer.
Anyone enlighten me? Anyways…….
Why You’ll Love This Roast Summer Vegetables Recipe
For your daily recommended nutritional intake this recipe is way up there.
One portion gives you 195% of your recommended daily vitamin C recommendation and over half of your dietary fibre requirements!
This recipe fits perfectly as part the Mediterranean Diet, which I base a lot of my recipes on.
Lynne and I try to eat as many different vegetables as possible plus lean white meat, fish, nuts and seeds weekly.
This healthy selection of vegetables helps us to keep our diet principles intact. Plus, each individual veggie ingredient brings its own health benefits such as the cholesterol lowering properties of the aubergine (eggplant). Or the fact courgettes (zucchini) contain no saturated fats.
Although I made my version of roast summer vegetables with my particular combination of chosen vegetables, that I had leftover, and to hand, I think the addition or substitution of carrots and other root vegetables would go equally well too. Which is why it’s so versatile.
Which vegetables would you use?
- 1 medium sized onion , chopped into quarters.
- 4 garlic cloves , sliced finely.
- 2 red bell peppers , deseeded and cut into chunks.
- 150 g small or baby potatoes chopped. (Skins still on).
- 2 courgettes (zucchini), about 350g, sliced into 0.5cm – 1cm slices.
- 1 aubergine (eggplant), about 350g, sliced into same thickness as courgettes, then quartered.
- 3 tbsp olive oil.
- Salt and freshly grated black pepper.
- 400 g can chopped tomatoes.
- 400 g can chickpeas , rinsed and drained.
- 3 tsp chilli paste.
- 1 tbsp freshly chopped coriander.
- Pre-heat oven to 220C/200C fan.
- Place all the freshly prepared vegetables into a large roasting tin.
- Add the olive oil and combine well into the vegetables (best to use your hands).
- Season with the salt and pepper.
- Roast for 30 – 40 minutes and during that cooking time toss the vegetables to ensure an even cook through.
- Tip the roasted vegetables into a large stove top pan, add the chopped tomatoes, chickpeas and chilli paste.
- Bring to a simmer, stir regularly for 10 – 15 minutes.
- Check seasoning, garnish with the coriander and serve.
Perfect as a side or served with 150g couscous as a main meal.
I feel as if thought I’ve only just finished writing up the recap of last weekend in Tuesday’s curry in a hurry recipe! Doesn’t time march on so quickly?
But anyway, as I mentioned in that curry post, I was back to evening classes at the City of Glasgow College last night. This time I’ve four Wednesday’s of a course called “Online Xcellence”.
In summary, for me, it’s all about continually improving how I come across to you folks in terms of content writing and search ability.
I enjoy bringing my recipes to you, and writing about things that will (hopefully) interest you in the theme of keeping it real. So why not make sure I do that in the very best way I can?
The previous evening course I did at college, earlier this year “Web Design and Web Authoring” taught me more about web development and web design.
You probably don’t see the little changes I make from time to time on my blog. That’s good! Little changes are better, I think. Waking up one day and seeing a whole different looking and structured blog would probably put me off reading it. What do you think?
Anyhoo. Conscious of not boring you to death with the technical side of my interests, here’s where it’s time to do my usual Thursday link up with Amanda at Running with Spoons sharing with you what’s going on over there and loads more excellent blogs to read!
Take care, have a great weekend, catch you next week!
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