Spanish Roast veg - recipe
EASY SIMPLE AND STRESS FREE
Spanish Roast Veg with Bulgar wheat
A few months ago my sister in law made a Spanish Chicken dish from The Hairy Dieters cookbook. My mum was visiting them for the weekend and my other brother and I went through to have dinner with them all. Picture the scene, 5 Adults and 2 kids sitting around the table in a small kitchen. Dave the Dug (dog for non- Scots) was banished to the living room as he hasn't learnt his table manners yet. It's really rare for all of us to be in the same place at once, unless its Christmas. So it already was a meal I wasn't going to forget in a hurry.
While the others ate the chicken, chorizo and veg, I just had the Veg with some rice. The veggies were a meal in themselves, and I couldn't wait to veganise the recipe so i could eat it again.
Hairy dieters inspired Spanish Roast Veg - Makes 2 portions
1 Onion - cut into quarters
1 Red Pepper - chopped
1 Green Pepper - chopped
1 large Potato - diced
3 tomato's - cut into quarters
4-5 Mushrooms - cut in half
Salt and pepper
1 tsp Smoked Paprika
1 - 2 tbsp veg oil for roasting
Pre-heat oven too 200 Celsius
Add the prepared onion and potato to a baking dish and roast for 20 Min's.
Remove from the oven and add rest of ingredients.
Add Salt, pepper and Smoked paprika. Add oil then toss the veg to
coat with the seasoning.
Return to oven and roast for another 20 - 30 Min's.
The key to the dish is the smoked paprika, any Mediterranean veg would work. Last time I used fresh corn cut from the husk, since it was in season. It works just as well with fresh and frozen veg or use a combination of both. Just increase the veg if your make a meal for more than 2 people.
If you still eat meat, roast some chicken pieces along with the veg till there cooked
Serving suggestions-
Add some Bulgar wheat to the veg once roasted and leave covered in the oven for 10 mins.
Or serve with rice
It also goes great with my home made tortilla's.
This is a great simple and easy to prepare budget friendly dish xxx
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