Vegetables

This plate of vegetables is so easy to put together that it is hardly entitled to be called cooking. Basically its a load of different vegetables roasted for different lengths of time in one dish in the oven. Served on its own or with Greek yoghurt (and of course fresh bread!) it's a meal that even the most hardened bean baker can master in moments.

Ingredients

• 2 medium onions (red or white)
• 3 parsnips
• 2 carrots
• 2 tomatoes quartered or about 10 cherry tomatoes(Halved)
• A good handful of green vegetable such as kale or cabbage
• A small cauliflower
• 2 courgettes
• Some black olives
• Olive oil
• 1 tin chickpeas
• 4 cloves garlic
• Some dried oregano
• Greek yoghurt
• Smoked paprika
• Salt and pepper

Method

Cut the onions into rough quarters

Peel and slice the parsnips and carrots.

Cut all the florets off of the cauliflower and set aside

Peel, crush and chop the garlic. Roughly chop the kale or cabbage or both if using both.

Slice up the courgettes

Heat up the olive oil in a roasting pan and then add the onions, garlic, carrots and parsnips. Mix all the vegetables to distribute the oil. Sprinkle over some salt and put in top Aga oven or a pre-heated conventional oven of 240C ( or 220C if fan assisted.)

After 15 minutes, remove and mix to ensure all coated in oil still and add the olives, cauliflower and greens. Mix once more and add a little more oil if you think it needs it.

Return to oven for a further 10 minutes and then add the courgettes, oregano, tomatoes and the chickpeas (AFTER straining and rinsing the contents of the tin).

After a further 10 minute remove from oven .

Serve with some Greek yoghurt and a sprinkling of smoked paprika. Perhaps a little fresh bread.

Observations

This dish is about as simple as it gets. It's almost an insult to call it cooking but it tastes good. Obviously use vegetables that you like but make sure there are onions and that you have a mix of soft and crunchy as well as a good variety of colour! If you are looking for a yoghurt recipe, try here.

Source: Home made yoghurt, not much simpler here.