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.
- 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
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.