Some of the best vegetables for roasting are root vegetables; of course the most popular are potatoes, but carrots, parsnips, sweet potatoes and turnips are equally suitable. Onions and their relatives such as garlic, shallots and leeks, and salad or summer vegetables like peppers, courgettes, tomatoes and fennel all roast very well.
For a delicious warm summer vegetable salad, try roasting a mix of red, green and/or yellow peppers, seeded and halved. In each pepper half, put a splash of vinegar, a couple of cherry tomatoes (prick each tomato with a knife-point) and a clove of garlic in its skin. Tuck some chunks of courgette and a peeled, quartered onion around the peppers. Drizzle the whole lot with olive oil, add a little seasoning and cook for 20-25 minutes at 200 degrees until slightly charred. Toss in some saled leaves and serve with a light dressing.
The same method works with winter and root vegetables like sweet potato, carrot, butternut squash and parsnip – a little honey may be added with the oil. Give these longer (about 30 minutes) and cook potatoes separately or they may become watery.
For a delicious warm summer vegetable salad, try roasting a mix of red, green and/or yellow peppers, seeded and halved. In each pepper half, put a splash of vinegar, a couple of cherry tomatoes (prick each tomato with a knife-point) and a clove of garlic in its skin. Tuck some chunks of courgette and a peeled, quartered onion around the peppers. Drizzle the whole lot with olive oil, add a little seasoning and cook for 20-25 minutes at 200 degrees until slightly charred. Toss in some saled leaves and serve with a light dressing.
The same method works with winter and root vegetables like sweet potato, carrot, butternut squash and parsnip – a little honey may be added with the oil. Give these longer (about 30 minutes) and cook potatoes separately or they may become watery.
