Roasting vegetables transforms them – they become so sweet and delicious without losing their colours. They are great as they are as a side vegetable with grilled meats or fish, or can be tossed into pasta, popped onto a pizza base with mozzarella, used with cheese in a panini or simply eaten warm or cold to go with a salad. Great for a lunchtime snack to eat on a picnic with a chunk of some of Dorset’s wonderful breads.
Rainbow Roasted Vegetables
- 1 medium butternut squash cooked, peeled cut into 5 cm pieces ( see tip for how to cook )
- 8 asparagus spears woody ends removed, then halved
- 1 yellow pepper halved, cored and cut into 2 cm strips
- 250 g cooked small new potatoes
- 8 radish quartered
- 2 tbsp hazelnut or walnut oil
- 1 tbsp balsamic vinegar
- Pinch chilli flakes optional
- Salt and ground black pepper
- 50 g pine nuts
- Preheat oven Gas Mark 5 / 190C
- Mix the oil and vinegar together.
- Place all of the vegetables in a roasting dish large enough for them to be in a single layer. Pour over the oil and vinegar mixture and toss well.
- Sprinkle over a couple of pinches of salt and pepper and the chilli flakes if using. Mix well.
- Put into the oven for about 30 minutes until starting to brown.
- Toss in the pine nuts and roast for another 5 minutes.
- Remove from the oven and use as required.
Preheat oven Gas Mark 6 / 200C
Cut the top off the squash and slice in half lengthways then in half widthways. Score the skin with a knife. Place flesh down onto a greased foil-lined baking tray. Bake for approximately 45 minutes until soft when pierced with a knife.
Leave until cool enough to handle. The skin can be removed easily. Chop into pieces ready to roast. Tip:
If there is extra squash it can be frozen with or without the skin ready to be used for a tasty soup.