Roasted Mediterranean Veg
with a sprinkling of lentils
This is a recipe I learnt from one of my gorgeous housemates, Olivia Merrick..... it's super easy, and tastes just delicious! We would make this probably every other week in huge batches, so we would almost always have a tupperware in the fridge ready to scoff.
Its really easy to incorporate into meals too: I'll list a few suggestions below. The quantities of the recipe for each of the veg doesn't matter too much- if you particularly like aubergine add another one in there, if you havnt got any courgettes just add more pepper... you get the idea!
Ingredients:
6 cloves garlic
2 aubergines
1 large courgette or 2 small
4 onions, red or white
1 red pepper
Red lentils, about 1/2 cup
1 lemon
olive oil, or oil of choice
seasoning
Directions:
Set the oven to 180 degrees
Chop and dice all of your veg. It doesn't matter hugely how big or small they are, this will simply change the cooking time: the larger your veggie chunks, the longer it will take!
Scatter all of your veg into a large baking dish. Sprinkle over your red lentils, drizzle over your olive oil and season well. Here I used a few cumin seeds, chilli flakes, and cajun seasoning. For a more Mediterranean flavour simply add salt and pepper.
With your lemon, quarter it, and then squeeze as much juice out of it over the top of your veg with each quarter. Place the lemon quarters amongst the other vegetables! It will give out more flavour! Toss around to make sure oil, lemon juice and seasoning is spread out evenly.
Put in the oven to roast. Check how it is going after about 30 minutes, and if desired give them a little toss and turn around! Ultimately it should take around 40 minutes to an hour, but as I said before it depends on the size of your veg!
Suggestions:
Simply as a side
Mixed into a cous cous/ quinoa/ bulgar wheat
Added to any soup to make it chunky!
Added to a curry sauce
Whizzed up into a roasted veggie soup
Served with some tzatziki over the top and some marinated chicken
Its really easy to incorporate into meals too: I'll list a few suggestions below. The quantities of the recipe for each of the veg doesn't matter too much- if you particularly like aubergine add another one in there, if you havnt got any courgettes just add more pepper... you get the idea!
Ingredients:
6 cloves garlic
2 aubergines
1 large courgette or 2 small
4 onions, red or white
1 red pepper
Red lentils, about 1/2 cup
1 lemon
olive oil, or oil of choice
seasoning
Directions:
Set the oven to 180 degrees
Chop and dice all of your veg. It doesn't matter hugely how big or small they are, this will simply change the cooking time: the larger your veggie chunks, the longer it will take!
Scatter all of your veg into a large baking dish. Sprinkle over your red lentils, drizzle over your olive oil and season well. Here I used a few cumin seeds, chilli flakes, and cajun seasoning. For a more Mediterranean flavour simply add salt and pepper.
With your lemon, quarter it, and then squeeze as much juice out of it over the top of your veg with each quarter. Place the lemon quarters amongst the other vegetables! It will give out more flavour! Toss around to make sure oil, lemon juice and seasoning is spread out evenly.
Put in the oven to roast. Check how it is going after about 30 minutes, and if desired give them a little toss and turn around! Ultimately it should take around 40 minutes to an hour, but as I said before it depends on the size of your veg!
Suggestions:
Simply as a side
Mixed into a cous cous/ quinoa/ bulgar wheat
Added to any soup to make it chunky!
Added to a curry sauce
Whizzed up into a roasted veggie soup
Served with some tzatziki over the top and some marinated chicken
No comments:
Post a Comment