Roast Veggie Salad

Your pick of veggies that are good roasted - mine are:
Potato, Sweet Potato, zucchini, cherry tomato, red capsicum, red onion, corn cobs (cut into 2cm wide slices)
You can also put in eggplant, whole mushrooms, whole green beans, a can of chickpeas - use your imagination!

Cut the veggies into big bite sized pieces, place into a baking dish sprayed with oil, lined with baking paper or a bbq/baking mat. Put the longer-cooking veggies in first (eg potato, sweet potato, corn) and add other veggies at intervals depending on how long they take to cook. Spray each lot of veggies as you add them to the dish.

When cooked, mix through dressing:
1 tablespoon strong honey,
1 teaspoon seeded mustard,
1/2 teaspoon olive oil and
1/2 - 1 teaspoon lemon juice, to taste.
Add ground salt and black pepper if desired.

This quantity of dressing is enough for veggies for about 4 people, adjust quantities of you're feeding a horde.

Goes really nicely with bbq meats, I also like to stir through baby spinach with the dressing and let the heat of the other veggies wilt it.

Yum! (and not much washing up).

Madonna

Bron's Vege Bake

Another yummo vegetarian dish (not very pretty tho, so no photo)

I cooked off, in the frypan, some carrot, onion, tomatoes, sweet potato, potato, zucchini and wong bok or some other chinese vege. the carrots, tomatoes, sweet potato, garlic and wong bok came from the garden [Grin]
When quite soft, i added a mix of eggs (from our own chookies), coconut milk, rice milk and a can of tomatoes (the kids didn't pick enough tomatoes for the job, so i added more).
Mix till cooked and serve.

Bron

Mini Roasted vegetable frittatas - Cate

Prep time: 30 minutes, Cook time: 40 mins (makes 48)
1/3 cup olive oil
3 French shallots, thinly sliced
3 cloves garlic, crushed
4 slender eggplants, sliced lengthways into 5mm slices
2 zucchinis, sliced lengthways into 5mm slices
2 red capsicums, seeded and cut into 2-3 flat pieces
2 T finely chopped fresh mint
½ cup fresh basil, torn into small pieces
8 eggs
½ cup cream
Pinch ground nutmeg
¼ cup grated parmesan
Fresh parsley, to garnish

1. Preheat oven to mod-hot 200C. Lightly grease 48 non-stick mini muffin holes. Heat the oil, shallots and garlic together in a small saucepan over low heat for 1-2 minutes, or until just soft. Remove from the heat.
2. Place the eggplant and zucchini slices in a single layer on a baking tray and brush both sides with hot oil. Roast the vegetables for about 10 mins, then turn and cook for further 10 mins until golden.
3. Meanwhile, place the capsicum strips, skin side up, under a hot grill until the skin blackens and blisters. Cool in a plastic bag, then peel away the skin. Cut into 2cm x 1cm stirps, then transfer to a bowl.
4. Remove vegetables from the oven. Reduce the temperature to 180C. Slice the veges into 2cm x 1cm strips and add to the bowl. Add the herbs, season and mix well.
5. Beat the eggs, cream, nutmeg and parmesan together in a large bowl and season with salt and pepper.
6. Fill each muffin hole a third full with assorted pieces of vege mixture.
Carefully pour the egg mixture in just short of the top. Distribute the remaining vegetables among the holes, pressing the pieces into the egg. Use the remaining egg mixture to top up the levels to equal heights. Place a small piece of parsley leaf on top of each.. transfer to oven and bake for about 15 minutes, or until golen and set. The frittatas will rise a lot while cooking, but will sink once out of the oven. Cool for 5 minutes before turning out onto a wire rack. Serve warm or cold.
Plan ahead: these frittatas can be made 2 days early and refrigerated in an airtight container. Bring to room temp before serving.

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.