It's definitely getting into hibernation season, with the Wellington winds beginning to make themselves more known. That means it's time to whip out the soups and baked meals - and roast veges seemed like a great way to start - only takes as long as it takes you to chop vegies, you can do it with whichever vegies you happen to like/have, and then you just leave it in the oven for a while and eat. How easy is that?
We used a big variety - I know this isn't a hugely balanced meal but at least it's nutrient rich. I like to have the tomatoes and capsicums in there for the non-starch aspect, though my favourite to eat is kumara. Mr Cake looooves roasted beetroot - really it's all good, though (and even better if you make double - the next night dinner will be unbelievably easy!).
Once the vegies are chopped a little bit of olive oil helps get the flavour happening, and balsamic vinegar also adds magic. You can add herbs to your taste - a couple of sprigs of rosemary would be great, for example - and having some onions and/or garlic roasting alongside everything else gives it a boost, too (and I love the slippery, caramelised pieces of roast onion, yum!). Add a generous sprinkling of salt and pepper and bake at 180 C until cooked through - ours took about 30 minutes. The smaller you cut the vegies, the quicker they'll cook. ;-
A hearty, belly-warming and flavoursome winter meal! Have you started in on the winter dinners yet, or are you willing away the cold by sticking to lighter food?