I do enjoy eating roasted vegetables and if you should ever find yourself making too many find they taste great the day after too! You can also use them in frittatas – quite yummy! This recipe idea comes from the wonderful Mary Berry and she adds feta, mint and basil when serving them … delicious 😋
350g/12oz peeled butternut squash, cut into 2cm/¾in cubes
2 medium courgettes/zucchini, halved and cut into 1cm/½in slices
2 large red peppers, seeds removed, cut into large 4cm/1½in pieces
4 tbsp olive oil
salt and freshly ground black pepper
For the dressing
4 tbsp olive oil
1 tsp caster sugar
1 heaped tsp grainy mustard
1 banana shallot, finely chopped
1 garlic clove, crushed
To serve
2 tbsp chopped mint
2 tbsp chopped basil
Method
1. Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper.
2. Put the vegetables into a bowl, add the oil and season with salt and pepper. Toss until coated. Arrange in a single layer on the baking trays.
3. Roast in the oven for 30–40 minutes, or until golden and little crisp – turn halfway through if needed. Leave to cool on the baking trays.
4. For the dressing, measure all of the dressing ingredients into a jug. Mix well and season with salt and pepper.
5. Put the vegetables on a serving platter or in a bowl. Pour over the dressing and check the seasoning. Scatter with the feta (if using), mint and basil and serve.
~ enjoy your day ~
You will find a variety of recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e., use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.
It seems many of us are still experiencing problems with blogger, especially with comments going (incorrectly) into the spam folder! So important to check your spam folder daily.
All the best Jan
