Yesterday I had a really lazy day and ended up eating a collection of horrifically bad for the body but good for the soul treats (think along the lines of a whole packet of chocolate digestives, fried chicken, and ice cream), so I thought I’d refresh my body with some wholesome veg today! Super super simple recipe, and full of goodness.
I’ve also been really into using courgettes and aubergines lately, they really absorb flavour and work well in cuisines from all over the world – they can be incorporated into pasta sauces, curries, tagine, even desserts! I recently read a recipe for courgette brownies and I’m eager to try them out.
I cheated with the quinoa because I recently got sent some Merchant Gourmet red and white quinoa that I was simply able to microwave – I highly recommend this as it was so simple and turned out perfectly, however realistically is an extra expense to think about and it’s not too much of a hassle to cook up some quinoa whilst you wait for the vegetables to roast.
Also my roasted veg ended up a little too spicy for me (bit too heavy handed on the chilli), I’d recommend a sprinkle of feta to cool it down!
- 1 whole courgette/zucchini, diced
- 1/2 aubergine/eggplant, diced
- 1/2 green and 1/2 red pepper (I used pre frozen slices, but otherwise, dice them!)
- 3 spring onions, chopped (use one for garnish)
- 2 tbsp harissa paste
- 2 cloves of garlic, crushed
- 1 tbsp tomato puree
- Chilli flakes/chilli sauce to taste if you want more spice than the harissa gives (I used Sriracha)
- 1/4 cup uncooked quinoa per person – or half a packet of Merchant Gourmet if you’re cheating like me!
- Optional crumbled feta to serve
- First, preheat the oven to 200°C.
- Mix all of the vegetables with the harissa paste, tomato puree, garlic, and chilli in a roasting tray or other oven-safe dish. Roast for around 20 minutes until lightly browned. At this stage my fire alarm went off and I felt that signified the time to take the vegetables out the oven.
- In the meantime, cook the quinoa! First rinse.
- Then pour into a pan, with double the amount of salted water as quinoa (or stock).
- Bring to a boil, and then return to simmer for around 10-15 minutes or until the liquid is absorbed.
- Fluff it up with a fork, and you’re good to go!
- Garnish with spring onion and feta.
Because I had a lot leftover and these roasted vegetables are so versatile, I’ve packed some cold roasted vegetables with red pepper hummus in a sandwich for tomorrow’s lunch, and also intend on using some in a pasta sauce.