~roasted vegetables with or without chickpeas~

simple roasted vegetables or roasted vegetable and chickpea salad

This side dish of roasted vegetables is great served with a barbecue and is very quick to prepare.

Ingredients :use as much as you think you’ll eat!

red onion, quartered

courgette, cut into chunks

red pepper, cut into strips/chunks

fresh tomatoes, halved

carrots, cut into thick strips/chunks

optional : tin of chickpeas (rinsed and drained) and feta cheese (cubed)

Other vegetables like leeks, sweet potato, aubergine … can also be added to the mix.

How to : Parboil the carrots (and any other hard vegetables you are using) for 5 mins until they have softened a bit. Put the carrots with the other chopped vegetables in a roasting tin and drizzle with a tablespoon or 2 of olive oil. Season and roast at 200°C for about 30 mins.

If using chickpeas and feta, add these with a squirt of lemon juice just before serving.

I usually prepare the vegetables  in advance and then put it in the oven when I know we’re about 30 minutes from eating. It is nice served hot but also good warm so if there is any hanging about for the bbq, it doesn’t matter. I sometimes leave it in the oven, but with the oven turned off after the 30 mins roasting time and take it out when the bbq maestro  gives the green light!

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7 Comments

Filed under BBQ, salads, vegetarian

7 responses to “~roasted vegetables with or without chickpeas~

  1. Was just sitting here this morning scratching my head for some side dish ideas to go with Salmon and bulger tonight. This is perfect!

  2. A lovely Summer’s dish which I love ! yumm!

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