Roast Vegetables

prepared dish ready for the oven

My brother in law has asked me to post this blog about my favourite roast vege dish.  It is very easy to make, and can be moderated for any veges you have to hand.  I find it a cunning way to use up the unused veges I get with my weekly organic vege box delivery.  

When I was at the Food Show this year, I came across the Blue Coconut people - who had a hard sell, it has to be said, as they were stationed right next to the fascinating Lighthouse Gin exhibit.  I like to use the coconut cooking oil for roasting or cooking at a high heat.

My Roast Vege dish:

Peel, core, chop and prepare the veges to all the same size and place in an oven dish:

beetroot

pumpkin
kumara
potato
onion or a leek
garlic
whole cherry or chunks of tomato
carrots

Add:
salt & pepper
avocado oil or Blue Coconut cooking oil (cold pressed - solid, so I scrape using a zester)
pine nuts or walnuts

And, yes, I do know that tomatoes are technically a fruit.

I put a silicone sheet or reusable baking sheet in the bottom of a deep oven dish, so the veges don't stick or burn on the bottom of the oven dish.  This also makes cleaning up much easier.

Place veges in the oven tray in a pre-heated oven at 180C for an hour or until all the veges are tender and cooked.

Toss all the veges a couple of times during cooking to ensure even cooking.

Add feta for the last 5-10 minutes of cooking, so the feta just starts to melt.

Delicious