recipe of the week: roast veggies

When I get on a roll, I get so much more done. It's so much easier to continue doing something than to start. So last week, after buying the fruit and veg, I chopped up and cooked up a whole bunch of veggies; every colour of the rainbow.

Skittles are right, we should eat the rainbow, but not the highly toxic, petroleum filled rainbow they try to get us to eat. We're naturally provided with all the colour and nutrients we need. So pretty!

Once you have them all cut and cooked there are so many things to do with them, you can eat them any day of the week.

You could eat them:
as a side to roast meat,
with some pasta,
in a salad,
in a fritatta,
in a casserole and make a pie,
with some water/stock and make some soup, or
as toppings on a pizza.

The possibilities are endless.

And I assure you that if you've done all the hard work of chopping in one go then you're more likely to eat more veg.

What did I do with them?

I've done all of the ideas suggested above, but I made two meals from our roast veg:

1. We needed a super-quick dinner so I cooked some gluten-free pasta (made of just rice and corn) and stirred through the roast veg, some olive oil and a squeeze of lemon juice, topped with nutritional yeast/feta/goats cheese (whichever is your thing).
2. Later in the week, I made a roast veggie salad, based loosely off this recipe. Basically I lined a platter with leaves, reheated the roast veg and some leftover meat that was in the fridge and chucked them on top, piled on some herbs and drizzled over the garlic mustard dressing. Too easy and super tasty. Who says you can't make friends with salad?!