Perfect Roasted Vegetables

I have a list of must-make-meal prep recipes for Sundays but I am not a perfect person and I’ll go through seasons of sticking to this virtuous habit and seasons of badgering myself to pick the practice back up. I’m always grateful to myself when I do as my midweek mayhem seriously thanks me when I have the food basics done.

This meal prep list consists of Kid Friendly Granola, boiled new potatoes (look the list isn’t always pretty but it is practical) homemade mayo or another salad dressing, my current favourite protein ball recipe and of course these Roasted Vegetables. Spending 1-2 hours getting ahead for the week ahead really helps me out when I’m cooking for my family of 6.

I’ll tend to make a Mediterranean-inspired mix of roasted vegetables as it can be more adaptable than a traditional British roasted root vegetable traybake. This jumble of red onions, courgettes, carrots, red pepper and butternut squash can be used in so many ways:

• a straight side for grilled meats,
• turned into soup,
• tossed into salads,
• stuffed into wraps, pies, pasties,
• as a quiche filling or veggie lasagne base.

You get the idea, it’s a pretty versatile recipe.

Of course you can switch up your selection of vegetables from the core ones I’ve listed in this recipe, but this selection is always available in supermarkets and seems to go with anything and everything. This recipe is about flavour and not strict regional authenticity. The flavours and textures here marry so well and if you want you can always switch out some of the vegetables depending on your preference.

We’ll go through vegetable substitutions, how to cut them so they cook evenly, how to season to perfection and of course how to use your Roasted Vegetables throughout the week.

Ingredients Needed

Red onions. They are the traditional choice for a vegetable traybake as they roast up with a sweetly caramelised flavour. You can swap for shallots or white onions if that’s what you have in.

Courgettes. These have the best flavour in the summer months but work well all year round as a flavour balancer and to get some green in here. The rest of the vegetable selection is on the sweeter side so the courgette grounds our dish.

Red peppers. You can swap for orange or yellow but green can be a little bitter. I love green peppers but the rest of my family are vehemently against them. If you find the vegetable selection too sweet for your tastes here is where I will tone it down and just use 1 red pepper instead of 2.

Butternut squash. This earthy root vegetable adds such good bulk to our dish and a robust yet soft texture. The edges will crisp up in the caramelisation process which is a real treat in the mix. Butternut squash will retain a good structure too which contributes to this roasted vegetable selection working so deliciously to hold up a lasagne or pasty filling.

Carrots. I can’t do anything without adding a carrot or two as they are my favourites. They take longer to soften in the oven so can quite often provide the firmer texture we need so the dish doesn’t turn into a pile of sog.

Everyday Seasoning. Now this is the seasoning I’m talking about. It’s my personalised blend which consists of coriander, paprika, garlic, mustard powder and salt and pepper. I use it for everything from potato wedges to grilled chicken and the flavours will compliment any season.

Olive oil. I’m not shy with my olive oil, I don’t like dry roasted vegetables. Use a regular olive oil – extra virgin is too overpowering here.

Alternative Vegetables

You can vary the vegetables you use, either to make the most of the season or to use up what you have in your fridge. Stick to a similar amount of vegetables as in the original recipe so the seasoning and oil remains the same.

Tomatoes. If you want to add tomatoes then use large vine tomatoes (or something similar) and cut them into quarters before mixing in. Cherry tomatoes are too small and turn into a puddle with skin.

Garlic cloves. I will often throw a few whole unpeeled garlic cloves into the mix. They do require picking through to peel after they are roasted.

Aubergine. You can absolutely swap it in if you like instead of the butternut squash. However this recipe for Sumac Roasted Aubergine and Courgettes is where it truly shines.

Sweet potatoes. I have also swapped out the butternut squash quite regularly with sweet potatoes. They give a similar vibe in the dish.

Thyme. Okay, not a vegetable but if you have some fresh thyme hanging about then toss a couple of sprigs in the tray along into the tray.

Butternut Squash Preparation

The way I like to prepare the squash is by slicing off the top and the tail of the vegetable then peeling it.

Use a strong peeler for the butternut squash. I know some cooks like to leave the skin on the squash but I personally find the texture too tough. If you don’t feel your peeler is up to the task then you can cut of the skin, make sure not to remove too much of the flesh.

Once the butternut squash is peeled then cut widthways just above the bulbous bottom. Dice the top section into 2cm (1 inch) squares.

Slice the bottom section into quarters and use a spoon to scoop out the seeds as much as you can. Then dice the remaining flesh into rough 2cm (1 inch) pieces, they won’t be even sizes. Use a paring knife to remove any seeds that are still stuck.

How To Make Perfect Roasted Vegetables

For full recipe instructions go to the recipe card at the end of this post.

Peel and chop the vegetables into even sizes which will help with the whole dish cook evenly.

Toss the prepared vegetables with the seasoning and olive oil.

Arrange into an even layer across two baking trays lined with parchment and roast for 45 minutes, tossing after 30 minutes to help the vegetables cook evenly.

How To Use Your Roasted Vegetables

These Roasted Vegetables make a perfect side dish to:

• Spiced Lamb Kebabs or Roast Lamb Shoulder.
• Grilled halloumi, chicken or fish.
• Merguez sausages.

You’ll also love using this recipe in the following ways:

Easiest Roast Vegetable Soup. Toss half the vegetables into a blender with fresh chicken stock and blend on the soup setting until smooth. This should also heat the soup up if you have a good blender but you can warm in a saucepan and check for seasoning.

Vegetarian Lasagne. Fill between layers of pasta sheets and bechamel sauce then top with cheese and bake for a wonderful lasagne that's stuffed with vegetables.

Roast Vegetable Feta Tart. Scatter the vegetables on top of a puff pastry sheet, scatter over a little feta, brush the edges with egg and bake for an easy tart.

Roast Vegetable Quiche. Mix into a quiche filling and fill a pastry shell for a picnic perfect quiche.

Roast Vegetable Goats Cheese Quinoa Salad. Toss into mixed leaves with goats cheese (or feta) and quinoa and drizzle with a simple lemon vinaigrette for this easy lunch.

Roasted Vegetable Pasta Sauce. Blend with a little passata and you’ve got yourself a rich and flavourful sauce for pasta night.

Vegetarian Lasagne. Take that above pasta sauce and layer in between pasta sheets and bechamel sauce and top with cheese for a mushroom and legume free vegetable lasagne.

Make Ahead

You can make these roasted vegetables at the weekend to use in your mid-week meals. Store in the fridge in an airtight container and use within 5 days.

Re-Heat

If you are using these vegetables as a straight side dish then it’s easiest to re-heat in the microwave. Re-heat in portions for about 2 minutes. If you are going to re-heat in the oven then place back onto a baking tray lined with parchment and cover with foil. Roast for 10-15 minutes at 190°C / 170°C fan assisted / gas mark 5 / 375°F.

Freezing

These Roasted Vegetables also freeze very well. Store in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge.