Roast vegetables

One of our favourite ways to eat vegetables is roasted in olive oil and balsamic vinegar.  All we do is cut the vegetables into manageable sized pieces, throw them into a roasting dish; usually with a whole head of garlic cloves (unpeeled), sprinkle with sea salt, add a good lug of olive oil and an equally good lug of balsamic vinegar and then mix it all together using God's spoons (your hands!)  Into a 170/180* oven for about 30/40 minutes with a quick stir round about half way through and that's all it takes.

These vegetables go well with all sorts of things; this evening we're having spatchcock poussin with a salt and pepper crust.  This is an ideal combination because it all takes more or less the same amount of time in the oven.

This evening we're having red onions, courgettes, corn on the cob, chicory and red pepper...with the garlic of course!  There's nothing like squeezing the roasted garlic pulp out of its paper covering straight into your mouth.

Other vegetables you could use include aubergine, pak choi, green beans, spring onions.  The list is more or less endless and the choice and mix is entirely yours.

Give it a go and let me know what you choose and how you get on!