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!