Slimming World from a sarcastic stressed-out Mummy's point of view!

Friday, 12 August 2016

Recipe- Go-with-anything Roasted Veg


Roasted veg may be a bit of a no brainer but it's something I often over look in favour of yet another salad. I know Slimming World say you should have 1/3 of your plate with speed food, but sometimes you just want to chuck something in the oven and forget about it until the smoke alarm goes off (just me?) and not faff about with ricing a cauliflower or spiralising the contents of your veg rack. This is perfect for that. You can use pretty much any veg you like, cook a massive tray of it and save what you don't eat in the fridge, reheat or eat it cold and even use it in other dishes. Easy.

To make Go-with-anything Roasted Veg you will need:

  • Vegetables - I would suggest onion and peppers as a minimum but then you can add anything you like. I used a red onion, a big courgette, couple of handfuls of frozen peppers, half a butternut squash, and a few baby leeks because that was what I had sat wilting miserably in the bottom of the fridge but you could add aubergine, cherry tomatoes, sweet potato, carrot, cauliflower, parsnip, asparagus, baby corn, celeriac, fennel, marrow, mushrooms - if it's a vegetable throw it in and see what happens. 
  • Fry light or spray oil, or syn some olive oil.
  • Balsamic vinegar.
  • Dried oregano, basil, rosemary or thyme - or any other hard herb you like.
  • Salt and pepper
You can also chuck a few cloves of garlic in, but I find it makes it bitter. Not sure why, but I just can't get garlic right so I leave it out. 

Just chop all your veg so they're roughly all the same size. It's going to be impossible to get a cauliflower floret the same size as an asparagus spear so don't go whittling them down, just get them roughly similar. Chuck it all into an oven dish and add a splash of balsamic, a sprinkle of your herb of choice and salt and pepper. Then spray it all with fry light until your finger hurts. Give it a mix around and bung it in the oven for about half an hour-45 minutes, giving it a wiggle around halfway through.

I chucked a frozen fish filet on top about 10 minutes before the end for a light lunch (perfect for SP if you've not used sweet potato or parsnip), but you can serve it with whatever you like - chicken, pork chops, sausages, or mix it into some cous cous, chuck it in a crustless quiche or add some passata for a quick speed-packed pasta sauce.


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