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Recipe by  The Gibraltar Vegan, follow instagram.com/thegibraltarvegan for updates

It’s January and we are all trying to eat healthy, take up exercise or pick up where we left off before Christmas so good nutritious food that is versatile and works for meal prep is the way to go. And, what better dish to do this than roast vegetables. The brilliant thing about roast vegetables is that you can have them for dinner one or two nights, then the leftovers can be used to make a scrumptious soup where all you need to do is add water and a stock cube or to make an intense flavoured hummus where adding chickpeas and tahini is all you need to do. 

The beauty of roasted vegetables is that you don’t have to use vegetables you don’t like such as aubergines, although that might just be me. If you are needing to carb up as you increase your exercise adding a par boiled chopped sweet potato into this works well.

INGREDIENTS

  • 1 carrot
  • 1 punnet baby plum tomatoes
  • 1 courgette
  • 1 red onion
  • 2 bulbs of garlic
  • 1 leek
  • 250g mushrooms
  • 1 yellow pepper
  • 1 kohlrabi
  • 3 tbsp olive oil

METHOD

1. Chop, slice or dice the carrot, courgette, red onion, leek, mushrooms and yellow pepper.

2. Peel the kohlrabi and chop it up.

3. Break up the garlic into cloves, peel them and chop each clove in half.

4. Keep the tomatoes whole.

5. Put them all together in a roasting pan and drizzle on the olive oil.

6. Roast in the oven at 200 degrees for 20-25 minutes depending on how crunchy you like your vegetables.

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Vegan since 2015, she is a lover of food and loves to try out new dishes, be it at home or dining out. This passion for creating new dishes led her to invent easy, tasty recipes that anyone can try, and that are now shared with The Gibraltar Magazine readers. Her gnocchi pesto dish is a firm favourite with everyone who has tried it. She loves opening her cupboard, and like an artist who mixes their paints to create new colours, she likes to combine, add and marry up foods with each other to create new dishes. Her mother used to say to her “You have to eat your mistakes”, luckily she said she doesn’t make too many but they are always eaten.