ROASTED VEGETABLES
The key to producing roasted vegetables that taste genuinely delicious, rather than just unremarkable, is really pretty simple. Cut all the veg into similar size pieces, cover generously with olive oil, salt and pepper, and spread out on a baking tray in a single layer. The last step is crucial; pile the vegetables on top of each other and rather than caramelising and turning golden brown, they will simply stew, so cook in batches if necessary.
2 butternut squashes, peeled, halved and deseeded
6 medium beetroots, peeled
1 large head cauliflower
4 red onions
1 bulb garlic, halved horizontally 8 thyme sprigs
4 tbsp olive oil
Preheat the oven to 200°C, gas mark 8. Chop the vegetables into equal size pieces and tip into a large bowl.
Add the garlic and thyme and drizzle with olive oil. Season generously and mix well.
Spread the vegetables out on a baking tray lined with baking paper, being careful not to overcrowd them.
Roast for 45 minutes, stirring halfway, until the vegetables are tender and caramelised around the edges.
Serve two portions of roasted vegetables stirred through freshly cooked pasta and finished with Parmesan shavings.
Leave the remaining vegetables to cool completely, then store in the fridge in an airtight container.
Getting the best from the rest:
1. Labneh and roasted veggie tart Blitz one portion of roasted vegetables with labneh to make a chunky paste. Spread over a sheet of shop-bought puff pastry, dot with a little extra labneh and sprinkle with chilli flakes. Cook in a 200°C, gas mark 6 oven for 20 minutes.
2. Spiced vegetable soup
Chop up one portion of roasted vegetables. Heat a tablespoon of oil in a saucepan, add the chopped vegetables and 1 tablespoon harisssa paste. Stir well and pour in a can of coconut milk. Simmer briefly, then blitz to make a soup. Reheat until hot and serve with warm flatbreads.
3. Roasted vegetables with couscous and coriander-yogurt Warm two portions of vegetables through in a low oven. Cook couscous for two according to pack instructions. Blitz 100g of natural yogurt and a bunch of chopped coriander in a blender. Serve the roasted vegetables with the couscous and coriander-yogurt.