I’ve been super busy this week as I’ve just started rehearsals for a new show I’m in, so I haven’t had much time to dedicate to blogging (writing or reading!). I had planned to write a February Favourites post today, but I’ve realised that most of my favourites are the same as last month’s, and if they’re not the same, I’ve probably already mentioned them in a previous post, so I didn’t see the point. Instead, I thought I’d write a quick post on my favourite roast veg recipe at the moment.
I personally find it difficult to make veg really tasty and interesting, so this is great as a side or on toast or even to freeze as individual portions and use when I haven’t the time to cook from scratch. Amounts of each ingredient vary, depending on what you like, but this is generally how I do it.
2 small onions
3 peppers (I get the multipacks which have 1 green, 1 red and 1 yellow/orange)
1 standard box of cherry plum tomatoes
½ standard box of mushrooms
6 cloves garlic
2 tbsp olive oil
2 tbsp brown sugar
4 tbsp red wine vinegar
1 tsp dried oregano
Preheat oven to 190°C.
Thickly dice all veg (I make each piece around 2cm x 2cm, and only cut the tomatoes in half) and put into a big mixing bowl.
Add all the other ingredients and mix until each piece of veg is coated.
Put into deep oven tray and put onto middle shelf of oven.
Roast for between 1 and 1.5 hours, occasionally taking the tray out to stir: by the end, the mix should be very juicy, the veg having shrunk somewhat and clearly much softer, but with a few crispy (almost burnt) edges.
I hope you like this recipe – let me know if you try it out! It’s so yummy.