Roast Vegie Pasta Bake - Krischne

(Please note, I adapt and change this more than I change my undies :P lol - any veggie will do... leave some out... I also put grated cheese and herbs on top too. Have also put bacon in, or diced chicken breast... its so adaptable!)

Potato
Pumpkin
Sweet potato
Shallots (whole and peeled carefully)
Garlic (broken into cloves, and left with the skin on)
Zucchini
Mushrooms
Capsicum (red yellow and green)

Chop into small pieces and roast them all till cooked, with a little olive oil drizzled over and salt and pepper.
Make a white cheesy sauce (equal parts GF flour and butter stirred for a few mins, then milk, stirring constantly over a medium heat till it thickens, then add cheese to taste, and cayenne pepper to taste)
Cook some pasta.
Squeeze the garlic out of the skin and mush it up, and toss all the vegies together with pasta in a baking dish, add half the cheese mixture and stir through, then pour the rest over the top and bake for around 15 to 20 mins.
Also nice with bacon!

Sophie's Warm roasted vegetable salad

10 minutes preparation + 40 minutes cooking

Serves 4
15 serves fruit/vegetables

You'll need:

300g butternut pumpkin, peeled and chopped into 2cm cubes
2 potatoes, peeled and chopped into 2cm cubes
1 capsicum, seeded and cut into large pieces
1 onion, chopped into eighths
100g flat mushrooms, quartered
Olive or canola oil spray
1 bunch English spinach leaves, washed and drained

Dressing
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1 tablespoon honey
1 tablespoon fresh basil, chopped

Preheat oven to 220 degrees C. Line a large baking tray with baking paper. Place pumpkin and potato in a microwave dish with a little water, cover with cling film and cook in microwave on HIGH (100%) for 4 minutes. Toss pumpkin, potato, capsicum, onion and mushrooms together then spread in a single layer over tray. Lightly spray with oil. Bake for 30-40 minutes, turning after 15 minutes. Mix dressing ingredients in a small bowl. When vegetables are cooked, pour over dressing. Line serving dish with spinach leaves and pile roast vegetables on top. Serve immediately.

Variation: Try including sweet potato, zucchini, carrots, beetroot, squash and baby eggplant when in season.

Serving suggestion: Serve with roast meat.