How to make roast vegetables delicious.
Roasted vegetables, Mediterranean style is not a favourite dish for me.
I like the idea. But the reality doesn’t ever quite live up to the promise. I find them sickly and oily, if I’m honest.
Martin loves roasted vegetables, and so I had planned to knock up some to add some cous cous, North African style this Sunday. Of course, I didn’t actually investigate how to do this, so expect I missed out a few authentic flavours here or there!
I tossed some sweet potato, butternut squash, sweet red pepper, onion, courgette and garlic cloves in a shallow roasting dish with olive oil and sprinkled with a healthy helping of garam masala.
Then I slow-roasted them on a low heat for about 5 hours. That allowed us to spend time pottering about the garden, planting lettuce (I hope it’s not too late) and egging on the herb seedlings (will they ever get big enough to plant out in the real world?).
A pot of buttery cous-cous with a handful of sultanas and a drenching of lemon juice later and we had a delicious dish that I could eat almost every other day. I’m confident it was the extra slow-roasting that did the trick. The veggie mix was very mellow in the end, and there was enough sweetness there to please my Pitta diet.
Tip of the week: slow roast your vegetables for hours – it really does make a difference.
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