roasted vegetables

I got the idea for this variation of roasted veg from Nigella (where lots of good ideas come from!) and you can adjust it to your own tastes by changing the type of vegetables.  This recipe is my favourite combination - I love flavour & the orange, red and yellow colours.

Roast vegetables

4 large clean red skinned potatoes

1 large sweet potato

1/2 butternut 

1 red pepper

1 yellow pepper

2 red onions

2 tsp mixed herbs or braai spice etc (I use Ina Paarman’s Olive and Rosemary seasoning)

salt and pepper 

a couple of glugs of extra olive oil

1 piece Greek feta or haloumi

some baby spinach leaves

Pre heat the oven to 220C.  Cut all the vegetables into bite size pieces.  Put them on a roasting tray and drizzle with olive oil and seasoning (don’t pile the veggies too high, use 2 trays if necessary so that they can spread out a bit).  Mix them up with your hands until they are all coated with the oil and seasoning.  Roast for about 40 mins or until they are just cooked.

Chop the feta (or haloumi) into chunks and scatter over the veggies.  Return to the oven for 5 to 10 minutes or until the cheese starts to melt.

Remove from the oven and toss through some baby spinach leaves.  Serve immediately with a roast or steaks or all by itself.