I admit I eat more soup in the winter and more salad in the summer, I’m sure everyone is the same. I’m eating lots of tasty homemade soup just now, but today I’m working from home, it’s cold and dreich outside, but it’s cosy inside and I was craving salad so I was kind to myself and made this roast vegetable, olive and beetroot salad. It was yum!
As much as I like a salad in the winter I do think it should be either a warm salad or one that’s a bit more substantial like this one. What do you think?
12 Frequently Roasted VegetablesThese are the vegetables I regularly roast to serve on a salad, in pasta or pasta salad, on pizza, in a bake (adding chopped tomatoes, stock, spices and beans), to toss through grains, to layer through a vegetable lasagne or to add to sandwiches and wraps. Yes they are super versatile.
- Red, yellow and orange bell peppers (not green, I hate the green, they are so bitter)
- Courgette (also known as zucchini)
- Aubergine (also known as eggplant)
- Red onions
- Tomatoes (I add these near to the end of cooking)
- Sweetcorn (I also add this at the end of cooking)
- Sweet potato
- Butternut squash
- Potatoes (who doesn’t love roast potatoes?)
- Parsnips (I used to roast these in honey, but now I use agave nectar, so the edges caramelise)
For this ‘generous for one’ salad I roasted one courgette, one red bell pepper and one red onion. I could have added other vegetables, but I had these in my salad drawer and I wanted to add a few other ingredients for a variety of flavours and textures.
I started with a layer of mixed salad leaves, topped with the roasted vegetables, halved pickled beetroot (for a bit of piquancy), pitted green olives and sundried tomatoes. I dressed the salad with a pesto and balsamic vinegar dressing which was rather tasty.
Much More Veg by Hugh Fearnley-Whittingstall
Now I mentioned frequently roasted vegetables, but you can roast pretty much any vegetable, well you can according to Hugh Fearnley Whittingstall, who says in his new book Much More Veg, “…. if you love a vegetable, you’ll love it more roasted. Or at the very least love it differently …. “.
He recommends trying all vegetables roasted as well as some salad vegetables and not forgetting fruit. He even says that roast cucumbers are amazing. Some vegetables are simply roasted with a little oil, salt and pepper and others he recommends roasting with spices.
It’s an amazing book. I have been wanting it for a while and finally treated it to myself this morning after various hints before Christmas failed miserably.
In the book Hugh shows us how to make vegetables the star of the show and all the recipes are vegan. It is an amazing book and I can’t wait to start cooking from it. It’s the most exciting cookbook purchase I’ve made for years. We all need to be eating more vegetables than we do and this book is our best starting point. Everyone should have this book. And no I wasn’t sent it, I bought it with my own hard-earned cash.
12 More Vegetables to Roast
Be adventurous! Try roasting a bigger variety of vegetables.
Here are a few more vegetables for you to try:
- Little gem lettuce, cut into wedges lengthwise
- Savoy cabbage (wedges)
- Baby Leeks
- Corn on the cob (cut into 3 or 4 sections)