‘Veggie drawer clear out’ roasted salad
SERVES 5-10 PORTIONS (DEPENDING IF USING FOR A MAIN OR A SIDE)
You will need:
Clean hands
Chopping board + knife Wooden spoon
Large oven tray, greased/lined – maybe 2 if you have lots of vegetables
Large mixing bowl
1 Preheat oven to fan bake 200°C.
2 Place all ingredients, except feta and herbs, in a large mixing bowl, and mix the olive oil through with your hands and place on a large oven tray. If it’s too crowded, spread out onto two trays, otherwise your veggies steam.
3 Season with salt and pepper.
4 Roast for 20-30 minutes or until veggies are well cooked but not overcooked.
5 Bring out of the oven and rest for 5 minutes. Crumble over the feta cheese, then scatter the herb(s). Enjoy.
This is a great dish to make as much as you can and take it in to work for lunch the next day or have as a second salad. It even goes well in a frittata!
This is an example, but the ingredients can vary depending on what needs to be used up. Cut all your vegetables a similar size so they roast off evenly.
2 onions, peeled, halved and
roughly chopped
Garlic, peeled and smashed Kuˉmara, washed, scrubbed and
cut into wedges
Beetroot, washed, scrubbed
and cut into wedges
Carrots, washed, halved and
cut into 5cm pieces Cauliflower/broccoli, washed, cut into evenly sized pieces, stalks and all
Celery, halved and chopped into 10cm pieces, use leaves finely chopped up as garnish Silverbeet, finely chopped up Pear, cored and quartered, and
sliced again
Capers/olives you find lurking
in your fridge 4 tbsp olive oil
Salt and pepper, to taste
100g feta cheese, to crumble
over at the end (optional) Parsley/basil, roughly chopped – or any green herb that you like to use
This is a fabulous clean-out recipe that comes from the pantry, fruit bowl and fridge.
It’s a roast fest! Before you go shopping, look in your pantry for any ku¯ mara, spuds or onions that need to be used up, go to the fruit bowl and if there is a pear grab that, then to the fridge and pull out sad-looking carrots, leeks, beetroot or anything that needs to be used up. All the leftovers can become a tasty, nutritious salad. Remember to have your Stock
Box (see page 39) at hand to save all your peels and carrot tops.
You can freeze this, ideally for making a roasted veggie soup