Delicious Autumn Roasted Vegetables
Spiced Seasonal Vegetables with Baked Greek Yoghurt and Tomato Sauce
Sep 11, 2009
This baked dish is fabulous as a main meal for vegetarians or meat eaters alike. It is bursting with seasonal flavors and is also a good way for those not usually keen on vegetables to enjoy them. The dish is healthy and although filling, is not loaded with stodgy refined carbohydrates.
This serves about four hungry people but the quantities are very easy to adjust according to numbers and appetites.
Tomato Sauce:
The can be done a day in advance and kept in the fridge until being heated up before serving. If in a bad hurry, it is also okay to use a tomato pasta sauce with this dish. The late tomatoes give a sharp flavor which balances the meal and are a reminder that summer is not long gone.
- 2 -3 cans of chopped tomatoes without salt added.
- 500g of cherry tomatoes or the best flavored fresh tomatoes available.
- Large pinch of Maldon Salt.
- 2 -3 crushed garlic cloves.
- 50ml good Balsalmic vinegar.
- 1 tbsp Olive oil.
- 1 flat tbsp sugar.
- Black pepper to taste.
To make the sauce simply saute the fresh tomatoes in the olive oil for five minutes or until the skins start to split. Then add all the other ingredients, bring to the boil and simmer gently for 45 - 60 minutes. Stir the sauce occasionally to prevent sticking and add a little filtered water if it is in danger of becoming too dry.
The Roasted Vegetables:
The fantastic thing about this dish is that it can be made with whatever seasonal vegetables are around, cheapest or look the best. Buying vegetables in season is usually cheaper, making this a good dish for those on a budget. Root vegetables are the best for this and not only are they usually affordable but they also contain many nutrients and fiber.
The more variety of vegetables used, the better as these are what really gives the meal a wholesome flavor. So with this in mind, try to use the best vegetables available and make sure to use at least four different kinds.
- Enough autumn / winter vegetables to fill a large roasting tin. Choose from beetroot, potatoes, swede, carrots, celeriac, sweet potato, parsnips, mushrooms, butternut squash, pumpkin, onions, garlic and leeks.
- 1 large tub of Greek Yogurt ( 500ml ).
- 1 tsp of ground Tumeric.
- 4 tsp of ground Cumin.
- 1 tsp of Black Onion Seeds.
- 2 tsp of Dried Oregano.
- Olive oil for roasting.
- Salt and Pepper.
Directions:
- First, wash and dice the vegetables into manageable pieces. Large pieces look rustic and smaller ones are good if cooking time is tight.
- The best size is probably around an inch square but take note of which vegetables cook quicker than others. Very firm vegetables such as potatoes, beets and carrots usually take a little longer than softer ones such as sweet potatoes, mushrooms or onions. Vegetable pieces could be made a little smaller or larger depending on this so that they are all cooked completely evenly.
- Garlic cloves can be separated from the bulb but left in their skins. The other vegetables contain more goodness and taste better if left in their skins as well, so no need to peel especially if using home grown or organic produce.
- Place the prepared vegetables in the roasting tray and combine with the spices, salt and pepper and enough oil to coat well and roast, rather than burn the vegetables.
- Roast in the middle of a pre-heated medium oven ( 200 - 220 degrees / gas mark 6 - 7 ) until the vegetables are soft enough to eat and are toasted on the outside. This will usually take about 35 - 50 minutes depending on the size of the chunks, the amount of oil used and the oven in question.
- Once or twice during cooking, make sure to rake over the vegetable chunks with a spatula so that they get an even roasting and do not stick.
- Five minutes before ending cooking, pour over the Greek yogurt and return to the oven. The yogurt will set and toast to a golden color and then the dish is ready to serve with a little of the hot tomato sauce poured over it or on the side.
This dish will fill the kitchen with a lovely autumnal smell of baked vegetables. With the warm colors and spices it also looks very seasonal.
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