- 3 lbs assorted vegetables (see below)
- Olive oil for drizzling
- 2-3 crushed garlic cloves
- Balsamic vinegar for sprinkling
- Salt and pepper
- 2 oz grated parmesan
- Marscapone or double cream (small carton)
- Fresh herbs, such as basil, oregano or tarragon
Technique and organisation:
STEP 1 – Roasted vegetables
Prepare 3 lbs of the following vegetables, any combination: sweet potato wedges, parsnips, sliced peppers, carrot batons, red onions cut into wedges, beetroot, courgette slices. Pour a coating of olive oil into the bottom of a deep baking tray and scatter the vegetables on top, drizzling a bit more olive oil over them so they are well covered. Crush 2-3 cloves garlic and mix amongst the vegetables. Sprinkle some balsamic vinegar over the top. Roast in a hot oven for 20-30 minutes, covering with foil if they start to look too brown. Reserve 1/2 of the vegetables to serve with your roast dinner.
STEP 2 – Roasted vegetable pasta
Just before you want to eat, toss a third of the remaining vegetables into hot cooked pasta and add a few tablespoons of Marscapone or double cream to make an impromptu sauce. You can also add some fresh herbs if you have them, and some grated parmesan. Sprinkle with black pepper if you like.