So I know summer is really a you-don’t-put-your-oven-on season, but sometimes you just have to make an exception. This is one of those times. Because this dish is best served with a good dose of summer. Especially if you manage to get your hands on some of that amazing fresh produce that’s around.
This is one my ultimate simple go to recipes when I just want something yum with minimal effort. It’s a leave the vegetables roasting and get on with other things meal. Like making use of these long summer nights, chilling outside with a good glass of wine/cocktail/alcoholic-less drink. It’s best to roast all the vegetables until they are just starting to slightly char, which brings out all their wonderful sweet smokiness. This is my favourite veggie combination as it has all those mediterraneany flavours, but you can easily swap out for others you have.
Meditterean Roasted Vegetables
Serves 2
dairy free, gluten free, vegan
2 peppers
1 courgette
1 fennel
1 aubergine
1 onion
10 cherry tomatoes
2 garlic cloves
2 tsp coriander seeds
8 sprigs of thyme
3 tbsp olive oil
1 cup quinoa
2 cups stock / water
1 cup olives
Preheat the oven to 180°C.
Cut the peppers into chunks, aubergine and courgette into chunks and the red onion and fennel into thick slices. Halve the tomatoes. Crush the whole garlic cloves with the back of a knife.
Put all the vegetables into a large roasting tray if they fit, otherwise divide into 2 smaller ones. Crush the coriander seeds in a mortar and pestle and remove any hard stems from the thyme. Add salt and pepper. Drizzle over olive oil and mix. Roast for about 40mins until soft and just starting to char.
While roasting add the quinoa to a large pot with the stock (or water) and bring to a boil. When it starts to boil, lower to simmer and leave for 20mins until the quinoa has soaked up all the liquid.
Serve the vegetables with the quinoa and top with olives.
