Give winter vegetables a roasting

Roasted vegetables are trendy and so versatile. The convenience of buying them already chopped and prepared makes them ideal for including in a variety of dishes...

ROASTED VEGETABLE SOUP

500g packet roasting vegetables

50ml olive oil

1 sprig thyme

1 sprig rosemary

2 cloves garlic, crushed

salt and pepper

1 litre hot vegetable stock

grated parmesan cheese

Place the vegetables in a roasting pan and drizzle over the olive oil. Add the herbs, garlic and season well with salt and pepper. Cover roasting pan with foil.

Roast at 180?C for 30-40 minutes until vegetables are very soft.

Remove and cool slightly. Place in a blender or food processor and blend, adding the stock to make a soup. Serve with parmesan. Serves 4.

ROAST VEGETABLE LASAGNE

500g packet roasting vegetables

50ml olive oil

2 cloves garlic crushed

salt and pepper

30ml shredded basil leaves

8 lasagne sheets

extra parmesan cheese

Sauce

50g butter

60ml flour

5ml mustard powder

250ml milk

salt and pepper

125ml grated parmesan cheese

Place the vegetables in a roasting pan, drizzle with olive oil and season with salt and pepper.

Roast at 180?C for 25-35 minutes until vegetables are tender. Remove and stir in the basil.

Bring a large saucepan of water to the boil and add the lasagne sheets one at a time and cook until just tender. Carefully remove sheets with a slotted spoon and place in a shallow container filled with cold water until ready to assemble.

Prepare sauce:

Melt butter and stir in flour and mustard powder. Add milk, stirring until the mixture boils and thickens. Remove from heat, season and stir in cheese.

To assemble:

Place a sheet of pasta on your dinner plate. Top with a layer of vegetables. Drizzle over some sauce.

Top with another layer of pasta, then vegetables and finish with a layer of sauce. Sprinkle with parmesan cheese and place under a heated grill until cheese is melted and bubbling and the layers are heated through. Serves 4.

ROASTED VEGETABLE QUICHE

Pastry

375ml flour

100g butter

5ml cumin seeds

125ml grated parmesan cheese

1 egg

Ice water to mix



Filling:

500g roasting vegetables

50ml olive oil

salt and pepper

125ml grated cheddar cheese

3 eggs

250ml cream

Salt and pepper

50ml chopped chives



Pastry:

Place the flour into a bowl, rub in the butter until the mixture resembles breadcrumbs. Mix in the cumin and parmesan.

Add egg and enough water to mix to a stiff dough. Knead gently until smooth. Roll out the dough on a floured surface and line a 23cm loose- bottom quiche pan. Prick base and place in the fridge for 1 hour.

Remove and bake blind at 180?C for 15-20 minutes until pastry is light golden. Remove paper and beans and return pastry to the oven for another 5-10 minutes to dry out the base.

Filling:

Cut the vegetables into smaller pieces, place in a roasting pan, drizzle with oil and seasoning and roast at 180?C for 20-30 minutes until tender. Remove and cool. Sprinkle cheese on to the base of the cooked pastry shell. Scatter vegetables on top.

Combine egg and cream and mix well. Add seasoning and chives. Pour on to vegetables in pastry. Carefully place in the oven and cook at 180?C for 30-40 minutes until tart is set. Remove and cool slightly before serving.

SPICY ROASTED VEGETABLE PARCELS

500g packet roasting

vegetables

50ml olive oil

15ml Moroccan spice

? packet phyllo pastry

125g butter, melted


Cut vegetables smaller and place in a roasting pan and add the olive oil and Moroccan spice. Roast in the oven at 180?C for 25-35 minutes until tender. Remove and cool. Place one sheet of phyllo pastry on the work surface and brush with melted butter. Fold pastry in half. Place a good spoonful of the vegetable mixture at the base of the pastry, fold in the sides and roll up to form a parcel, brushing with butter as you do so. Place on to a baking try. Repeat until all the pastry and vegetables are used. Bake at 190?C for 15-20 minutes until golden brown. Remove and cut in half.

Delicious served as a vegetarian meal with butternut soup.

Makes 4-6

ROASTED VEGETABLE & HALOUMI SALAD

500g roasting vegetables

50ml olive oil

2 cloves garlic crushed

salt and pepper

1 pillow packet rocket leaves

200g haloumi cheese, sliced

olive oil

Dressing

60ml olive oil

30ml balsamic vinegar

5ml brown sugar

salt and pepper

Place vegetables in a roasting pan, drizzle over oil, add in garlic and season. Mix well and roast at 180?C for 25-35 minutes until tender. Remove and cool.

Place the rocket leaves on to a serving platter and top with roasted vegetables. Brush haloumi slices with olive oil and cook on a griddle pan until golden on both sides. Place on top of vegetables.

Mix the ingredients for the dressing in a screw top jar and shake well. Pour over salad and serve immediately.

ROASTED VEGETABLE AND BACON PASTA

500g packet roasting vegetables 2 tomatoes, skinned and diced

10ml crushed garlic

50ml olive oil

salt and freshly ground black pepper

30ml fresh basil leaves, chopped

250g bacon bits, cooked until crispy

250g bow-shaped pasta

Parmesan cheese, grated

Place the roasting vegetables, tomatoes and garlic in a roasting pan, drizzle with olive oil and season with salt and pepper. Toss well. Roast at 180?C for 25-35 minutes until vegetables are tender. Stir in basil and bacon.

Cook pasta in a saucepan of fast salted boiling water until al dente. Drain and place in a serving bowl. Toss in vegetables and bacon. Serve with a grating of Parmesan cheese and garnish with basil. Serves 4.

• This article was originally published on page 19 of The Star on May 02, 2009

Source : http://www.iol.co.za