~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!



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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