Hearty Vegetable Bake
With the Autumn comes produce that roasts and stews very well and a big vegetable bake makes for a perfect side with any meal. It's quick and simple to prepare and the leftovers are great for the next day.
Once the chopping is done, let the oven do its magic while you can attend to more important things around the house (Netflix binge anyone?).
You can pair the bake with a grilled steak or roast chicken or it can be enjoyed simply with a fresh rocket salad dressed with olive oil and lemon.
Try this easy dish this week or weekend !
- 1x Butternut pumpkin half
- 1x Cauliflower half
- 1x Sweet potato
- 3x Zucchini
- 1x Small red onion cut into quarters
- 2x Sprigs of rosemary
- 1x Garlic glove halve
- Olive oil
- Salt and pepper
- Meredith goats cheese
- Homemade sweet and savoury nuts
- Preheat oven to 180 degree fan force
- Slice the butternut pumpkin but not all the way to the bottom, you want to keep the integrity of the structure
- Break the cauliflower into florets
- Cut the red onion into quarters
- Slice the other vegetables into chunky bites
- Line a medium deep baking dish with baking paper
- Place the butternut pumpkin in the middle and scatter the vegetables all around
- Place the garlic in strategic spots and scatter rosemary leaves over the vegetables
- Season with salt and pepper and drizzle a nice amount of olive oil
- Depending on the size of your butternut pumpkin, the bake will take roughly 30-40 mins. I like to take it out when things start to caramelise and brown nicely
- Once ready and slightly cooled down add a few squares of Meredith Goats cheese over the pumpkin and scatter the nuts
BONUS! Sweet and savory nuts
These homemade sweet and savoury nuts are perfect for as a salad or meal topper, snack or nibbles with a glass of wine.
- 1x bag of mixed nuts - preferably ‘activated’. Activation happens through soaking the nuts, this process increases the nutrient value of the nuts as well as break down the problematic compounds that help enhance their digestibility
- 2x tablespoon of melted rice malt syrup
- Sprinkle of garlic salt- I used Weyhill Chilli Garlic Salt
- Combine all ingredients in a bowl
- Transfer ingredients to a baking dish and light roast them till you see the nuts turn a golden brown
- Leave out of the oven to cool and harden
- Store them in an air-tight container or mason jar