Saturday, 30 June 2007

Roasted Spring Vegetables

I watched Nigella Lawson make this dish on TV a couple of years ago. It is a fast and easy dinner to assemble that leaves time to put your feet up for a few minutes before serving time. I don't remember the exact ingredients she used, but it is hard to ruin roasted vegetables.

Drizzle some good olive oil on the bottom of a medium roasting pan. Put a mixture of cut up spring vegetables in to fill the pan about half full. Here are some examples:

Small new potatoes
Asparagus spears
Sweet peppers
Red or white onion, quartered
Garlic cloves
Courgettes (yellow summer squash)

Drizzle top with olive oil and season to taste with salt, pepper and herbs.

Bake at 400F for 40-50 minutes until vegetables are tender.

Nigella added small bocchini balls that were sliced in half near the end of cooking. This addition makes a complete meal. Garnish with sun dried tomatoes.

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