Now it is Sunday Roast season, I am putting a tray of mixed vegetables in the oven whilst the roast is cooking if there is space, or after. These vegetables are then a potted up with some pulses, seeds/nuts, and a dressing as a grab and go midweek packed lunch.
Last Sunday I roasted half a cauliflower and half a squash, and mixed in a can of drained chickpeas after roasting the dish. As the spice mix (leftover from my son making southern fried chicken) I tossed the veg in before cooking was really quite spicy, I made a cooling tahini dressing with a few spinach leaves whizzed in just for colour. It filled three takeaway containers. A few weeks before I roasted 500g beetroot and 750g sweet potato
Firm vegetables roast well; squash, sweet potato, cauliflower, beetroot, carrot, parsnips, celeriac, fennel. But softer vegetables (aubergine, courgette, onion, peppers, cabbage) work well too, just with less cooking .
Toss the vegetables in a few tablespoons of olive oil and roast for around 45 minutes at 200C in a fan oven, or 20 minutes in an air fryer at 180C. You can add a little salt, paprika, cumin, or harissa as you wish. Toss/stir around halfway through the cooking time.
Add a tin of drained green lentils, beans, or chickpeas, sprinkle over some mixed seeds, add some cheese (feta, goats cheese, cottage cheese) if you like, and a dressing like tahini dressing, vinaigrette, chermoula, chimichurri, zhoug, or salsa verde.
If feeling the need for some more carbs, adding some cooked quinoa, pearl barley, pasta, couscous etc
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