Roasted vegetables three ways

Roasted vegetables three ways

Prepare: less than 30 mins
Cook: 30 mins to 1 hour
Serve: Serves 12 (on its own or 4 as the salad and frittata)
Dietary: Dairy-free Gluten-free Healthy Pregnancy-friendly Vegetarian

Roast a tray of vegetables when you have the time and keep them in the fridge to turn into delicious nutritious meals in minutes. Eat them as a side or follow our easy recipes for a tasty salad or an oven-baked frittata.

From Eat Well for Less?

Ingredients

For the roasted vegetables

2 red onions, cut into wedges
2 red peppers, seeds removed and cut into chunks
2 carrots, peeled and cut into chunks
2 corn on the cob, cut into quarters
1 head broccoli, stem cut into chunks and head cut into florets
1 cauliflower, stalk removed and head cut into florets
1 aubergine, cut into large chunks
4 garlic cloves, finely grated
4 tbsp olive oil
1 tbsp dried oregano
salt and freshly ground black pepper

For the roasted vegetable and lentil salad

⅓ of the Mediterranean roasted vegetables, from above
200g/7oz feta cheese, roughly chopped
400g tin green lentils, drained and rinsed
1 tbsp red wine vinegar
60g/2¼oz rocket
1 head Little Gem lettuce, leaves separated
salt and freshly ground black pepper

For the roasted vegetable frittata

⅓ of the Mediterranean roasted vegetables, from above
8 free-range eggs, beaten
100ml/3½fl oz full-fat milk
50g/1¾oz reduced-fat mature cheddar, grated
salt and freshly ground black pepper

Method

To make the roasted vegetables, preheat the oven to 220C/200C Fan/Gas 7.
Divide the vegetables between two large baking trays and scatter the garlic, dried oregano and plenty of freshly ground black pepper over the top. Drizzle with the olive oil then toss together until everything is coated in herby, garlicky oil.
Roast for 25 minutes until the vegetables are slightly charred around the edges and tender. Remove from the oven and serve or follow the next steps to turn them into a salad or frittata.
To make the salad, place a third of the roasted vegetables in a salad bowl and add the rest of the ingredients. Toss well to combine and season with salt and pepper, then serve.
To make the frittata, set aside a third of the roasted vegetables to cool and turn the oven down to 200C/180C Fan/Gas 6. Line a 20cm/8in square baking tray with baking paper.
Cut the corn kernals from the cob and scatter into the prepared tray with the other vegetables.
Put the eggs in a large mixing bowl, add the milk and season with salt and pepper. Mix well then pour the eggs over the vegetables in the tray. Scatter over the cheese then bake for 20 minutes, or until golden and just set. Cut into slices and serve straight away or cold.