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Roasted Vegetables
Roasted vegetables can be served hot with meats or left to go cold and served as a salad or used to make a quick and easy open tart. They also make a wonderful base to soups. Mix vibrant colours of peppers, aubergines and tomatoes or go for colour co-ordinated squash, sweet potato and celery. The following is a basic method for roasting vegetables using a variety of combinations; it is a winner for entertaining as a variety of vegetables can be cooked in one go.
Ingredients Winter Vegetables – Serves 4 with a Roast
| Dressing
| Equipment to cook the vegetables in one layer. Using the fan setting means you can use more than one shelf Shelf: Any Setting: Fan Temperature:
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A Salad of Roasted Italian Style Vegetables - Serves as 4 as a Main course or 8 as a Starter
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Winter Vegetables – Serves 4 with a Roast 
Method
1. First prepare the vegetables and cut into pieces no smaller than 1” to 2.5cm.
2. Mix with herbs or spices and crushed garlic if you are using them. Lightly coat with olive oil, you can prepare the vegetables in advance and leave them for up to 2 hours before you need to start cooking them..
3. Arrange in a baking tray; do not put more than one layer on the tray. Season with salt and black pepper.
4. Cook until soft and lightly browned.
A Salad of Roasted Italian Style Vegetables - Serves as 4 as a Main course or 8 as a Starter
Method
1. Whisk all ingredients together to make a larger quantity and use the blender.
2. Layer the cooked cous-cous, rice or pasta in the base of the dish, top with roasted vegetables.
3. Spoon onto mixed leaves in serving bowls and serve with the salad dressing.