All health people ! All health :-). Just a bunch of goodness and heaven, all in a bowl.
I personally love textures, so have included a variety, just to add to the deliciousness. I mean, why not? I have also added colours :-), colours just make it all just look so appetising, don’t you think?.
I figured this bowl of veggies would probably need a sauce of sorts, but I really could not decide on one. So, for this particular meal I did, I just played it safe with a light white cheese sauce (yes, there I go again…cheese, sorry I just could not help it, I mean, what is a girl to do, when cheese is just so…..good!).
These veggies would be great with any sauce I am sure, so knock yourself out and do whatever sauce floats your boat. 🙂
Roasted Veggie Bowl
Butternut, cut into cubes
Kale, cut of stems
Brinjal (Aubergine, Eggplant), peeled and cut into cubes
Red Pepper, de-seeded and cut into large strips
Baby Corn on cob
Cheese Sauce (optional)
Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit.
Chickpeas – place cooked chickpeas on a baking tray, drizzle with extra virgin olive oil, salt and pepper, dried origanum and thyme, toss around so all the chickpeas are well coated. Place in the oven and about 10/15 minutes later, toss and turn them around. Return them to the oven for a further 15 minutes until golden and crisp. Remove from the oven.
Butternut – place chopped butternut on a baking tray and drizzle well with extra virgin olive oil. Salt and Pepper well. You can even add some herbs if you like, and place in the preheated oven for about 30 minutes. Remove once done.
Kale – massage the cut kale leaves, and place on baking tray, with salt and pepper and a drizzling of extra virgin olive oil. Do not over oil the kale, rather have too little than too much. Place in oven, watch carefully as the kale cooks quickly. Once crisp, take out of the oven.
Brinjal (Aubergine, Eggplant) – Place on baking tray with extra virgin olive oil, salt and pepper. Place in preheated oven for about 20 minutes or until cooked and remove from the oven.
Red Pepper – Place on baking tray with extra virgin olive oil, salt and pepper. Place in preheated oven for about 10/15 minutes, then turn over and roast the opposite side of the pepper. Watch carefully as peppers roast quickly. Remove from the oven once done.
Snap Peas and Baby Corn on the Cob – You can either saute’ them or steam them, whichever you prefer. I love these veggies to be crunchy, so just heated them up slightly for a couple of seconds in the microwave before eating my bowl of veggies.
Cheese Sauce – 1/4 cup (25 gram) butter, 1/4 cup (25 gram) flour, 1 – 2 cups milk (you may require more so have a bit more handy, it all depends on the consistency that you want), a good handful (or more) grated cheese, salt and pepper to taste and a generous amount of nutmeg.
To make the Cheese Sauce: On medium heat, in a small to medium-sized pot, add the butter. Once butter has melted, take it off the stove and add the flour, stir and mix flour in thoroughly with a wooden spoon. The butter and flour will combine to a smooth consistency. Then, put the pot back onto the stove, and over medium heat, gradually add the milk, stirring all the time. Stir until the mixture becomes thick and smooth, then add a bit more milk, continue this until the sauce becomes the consistency you are wanting. Then, add the grated cheese and continue to stir. If you find that the sauce becomes thicker, add a little more milk until you are happy with the consistency. Season well to taste with salt and pepper, and then the key ingredient….nutmeg 🙂 .
You may notice that if this sauce stands and gets cold, it will thicken even more. You can then just heat it up on the stove and thin it out again with a little milk.
Once all the veggies are cooked to deliciousness, assemble in bowls, and top with sauce.
- I have not included quantities. This will depend on how many people you are serving.
- Kale, I believe needs to be massaged, in order to help relieve some of the bitterness.