You’ll love this roast summer vegetables dish. Not only is it bountiful in vibrant summer vegetable colours and flavours but it’s also absolutely perfect as a way to use up those left over veggies. Suitable as a main dish, or as a side, you’ve now got no excuse not to hear my call, “eat your veggies”!
Well I thought I’d better start bringing our so called summer to an end, with the last of my “summer” themed recipes. However, it really has been a stunning week here in Scotland, albeit some days the cloud took all day to lift, but the evening sunshine left, oh that’s just been stunning.
I really must look up why they call it an Indian summer. Anyone enlighten me?
Anyway, let’s dive into this recipe. 🙂 (I know you want to!)
Why would you not want to eat your vegetables when just one portion of this gives you 195% of your recommended daily vitamin C recommendation, not to mention over half of your dietary fibre requirements?
You know Lynne and I favour the Mediterranean Diet trying to base our weekly meal planner on eating as many different vegetables as possible, lean white meat, fish, nuts and seeds. But still keeping with our 80/20 rule and enjoying ourselves with a little slice of “what we fancy” at the weekend.
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.
I could go on to list all the benefits of each vegetable. But I think I should just give you the recipe now, and let you decide. Enjoy my friends! 😀
- 1 medium sized onion, chopped into quarters.
- 4 garlic cloves, sliced finely.
- 2 red bell peppers, deseeded and cut into chunks.
- 150g 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.
- 400g can chopped tomatoes.
- 400g 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.
All my recipes and conversions to U.S. measuring units can be found at my yummly page.
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?
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!