Roasted veg can be versatile
We've all done it.
Chopped up vegetables into similar sizes, throwing them in a shallow pan with a drizzle of our favourite cooking oil, adding seasoning, and roasting in the oven.
Anyone that comes into your house during the roast comments on the pleasant aroma and hints that they are free for dinner.
Last weekend we hosted friends of ours, the type of friends that may as well be family, which, incidentally, are the perfect guinea pigs for new recipes.
So I tried something new, a thin-crust roasted vegetable pizza similar to this one and all of us present at the above mentioned meal were pleasantly surprised.
But it got me thinking, as "keeper" recipes often do, that I am missing out on a whole world of flavour-packed possibilities.
The internet confirmed my hunch, and so, I present to you, a few roasted vegetables recipe ideas that go beyond the humble status of "side-dish".
But don't just follow convention, use whichever vegetables you have on hand!
Tomatoes, scallions, summer squash, peppers, apples, carrots, beets, garlic, potatoes, fennel, broccoli, cabbage, all are perfectly suitable for roasting.