normally i love salad.
it is the easiest thing to make because all you have to do is grab handfuls of vegetables from the refrigerator, put them in a bowl, pour some dressing concoction on top and you can call it a meal.
but there is nothing more unappealing to me than raw vegetables in the winter.
they make me cringe.
sometimes this is a problem - well actually, it usually is. and that is because i live in a town where winter happens most of the year.
and now winter is back.
which means i need to find a new way to eat all of my vegetables.
oh oven, i love you.
roasted vegetables for the refrigerator
Rinse & chop up vegetables into similar sized bits. Here I used:
- Sweet Potato
- Yellow Pepper
- Brussel Sprouts
- Purple Onion
- Green Cabbage
- Winter Squash
Spread into a thin layer on a roasting pan (I usually chop enough vegetables for two whole pans).
Drizzle with 2 tbsp of olive oil and salt & pepper if desired. You could get creative here by adding different spices (cinnamon? cayenne? curry?) but I usually keep mine plain and add flavour after roasting.
Place in a 400 degree oven for approximately 45 minutes, stirring occasionally until done.
Store in a large tupperware container in the fridge. Use for warm salads, lunches, snacks, chunky soups or whatever your little heart desires.
My classic lunch these days is a handful of spinach topped with a handful (or two) or roasted vegetables, shredded chicken, a large spoonful of hummus and a dollop of tahini.