During fall I love nothing more the glow of the oven light and something baking away. The smell instantly wraps me up in a cosy warmth like cashmere around my neck or a hot chai latte drifting down my throat.
Don’t get me wrong, I do love the grill but as the days transition from baking hot to those breezy Indian Summer nights, roasted vegetables make their way to my table for almost every other dinner. It seems no one is ready for fall, so I’ve kept this roasted vegetable recipe very summery.
The beauty of keeping some roasted vegetables in your fridge is you can toss them into an omelette, a salad or sandwich depending on the breadth of your imagination. Roasted red onions, colourful peppers, carrots and eggplant will look beautiful on your plate (or in your lunch box) next to chickpeas, fresh greens and some nuts and seeds.
- (Makes at least six servings)
- One eggplant, cut into chunks
- 1 red onion, cut into chunks
- 2-3 peppers, cut into chunks
- Two handfuls of baby carrots
- 1-2tbsp of sunflower oil
- 1/2 cup of crumbled goats cheese feta
- Preheat oven to 400F and line a couple of baking trays with parchment.
- Toss the cut up vegetables in the sunflower oil and lay them out on the baking sheets.
- Roast in the oven for 50 minutes, remove and allow to sit for ten minutes.*
- Toss the roasted vegetables with the feta cheese and serve.
- *I like my carrots to be a little crunchy and firm, if you prefer them softer, separate them from the other vegetables and return them to the oven until they are soft.