Sunday, 21 June 2015

The Best Roast Veg Ever


If you've watched my snapchat story at any point over the past two months, you may know this recipe off by heart (it's my favourite thing to eat right now... okay!). However, I've had lots of messages from people genuinely interested in the details, wanting to try it out themselves - plus some positive reviews from those who have - so I thought a proper post would be good for anyone curious.

It's essentially roasted vegetables and chorizo in a spicy tomato sauce. Nothing extravagant, but still very special. It's filling on its own so no need for pasta, rice, bread or any of your usual processed carbs. The batch I based this on took about 45 minutes and served 3 portions, but I regularly make it just for me by halving the amount of courgette, sweet potato and sauce. Keep reading for how to rustle up your own.


With meals that aren't an exact science I rarely use recipes, preferring to exercise my own judgement when it comes to amounts. With the ingredients themselves I usually just use up what's in the fridge, which is why I so often opt for this meal because as long as the main four ingredients (in bold) are there, it's gonna be good. What I love about this meal is that none of the components need to be prepared separately (except maybe the sweet potato if you prefer it very soft), you can just chop 'em up and shove 'em in the oven all at once!

YOU WILL NEED:

1 large sweet potato OR half a squash
1 pepper
1 courgette 
1 medium/large onion
1 mushroom
A handful of tomatoes
A handful of spinach
1/2 a chorizo, if a similar size as above *obv not if you're a vegetarian
Lashings of olive oil
A pot of pasta sauce OR plain chopped tomatoes in tomato juice
5 or so olives (to taste) OR two+ heaped spoonfuls of olive & chilli tapenade
2 cloves of garlic (or to taste)
A pinch of pepper
A hefty amount of paprika. I used smoked. Everything is better smoked. Except ur lungs.
A pinch of basil
As much cheese as you feel you need in your life. I prefer mozzarella for this dish.

Extra vegetables I'd also recommend: peas, carrots, aubergine, squash... any vegetable that can be baked. Literally.


METHOD:

Pre-heat your oven to 160 degrees celsius. (It's just what I usually have it on, I guess every oven cooks differently)

Chop all your vegetables into similar sized chunks, then pop in a non stick baking dish.


Cover with a good amount of olive oil and mix so the whole mixture is covered, then add your pepper, basil and paprika. Mix again, distributing the seasoning evenly.


Pop in the oven for 20-30 minutes.


After 20 minutes take it out to give a little stir, redistribute the juices then put back in if the sweet potato/courgettes feel too hard.

Now you can prepare your sauce. Don't worry about leaving your veggies out, it shouldn't take long and they're going back in the oven to heat up again anyway.


Put your chopped olives and crushed garlic into a small bowl and mix with half a pot of pasta sauce. Pour the sauce onto the vegetables, careful that there isn't too much. You don't want the vegetables to be swimming in sauce, it's more to mix in. Any left over sauce can be kept in the fridge for your next meal!


Layer with slices of mozzarella and pop in the oven for a further 3-5 minutes.


Serve up and ponder about how together your life is right now.


People always go on about not being able to cook, but honestly if you follow the steps and don't fall asleep on the sofa while your food is in the oven, you can't go wrong! So if you make this, do let me know! I want everyone to eat all the nice foods. Also do tell me whether you found this a good post, I'd love to do more recipes :)

Polly xo

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