I’m pretty sure just about everyone goes through the “What shall we have for dinner tonight?” scenario all too often.
There we are standing in front of an open fridge, looking at what’s inside. What needs to be used up? What can do with this little bit of whatever? How can I turn that into a satisfying meal? And the biggest question of all…What does my stomach feel like today???
Well yesterday my stomach felt like some roast veggies.
I went through the fridge and the pantry and came up with a chunk of pumpkin, some sweet potato, a zucchini and other bits and pieces. So after looking at all these ingredients I got an image in my head and I acted on it…
I chopped up some pumpkin, a couple of potatoes, a zucchini, half an eggplant, a few chunks of sweet potato, a red onion and a tomato. (If I’d had some beetroot that would have gone in too. I wish I’d had some beetroot….oh well…)
Into a large bowl went all the veg. along with some grated garlic, a drizzle of balsamic vinegar and a good glug of olive oil. A toss around to coat the veggies in the garlicky goodness then onto a baking tray. A sprinkle of salt, pepper, cayenne pepper, ground cumin and a scattering of fennel seed. Into a hot oven, 230oC for about 30 minutes until veggies are cooked.
While waiting for the veggies to cook I put 1/2 cup of quinoa into a saucepan with 1 and a bit cups of water. I added a little finely sliced onion and a couple of garlic cloves. This was brought to the boil then the heat was turned right down, the lid put on and it was left to gently cook for 20 minutes.
and finally the roast veggies. A drizzle of olive oil and balsamic vinegar and if you like some feta cheese.
Oh and the left overs make a great lunch…