Roasted vegetables as a recipe can do double-duty on Sunday and Monday.
Serve it with Sunday lunch as a side dish with chicken or lamb. Then make sure to set aside a small portion (or use leftovers) to mix with a bowl of penne or linguine for an effortless Monday work lunch. Make it ‘gourmet’ with a dollop of homemade pesto prepped and already stored in the fridge. If you don’t, here’s a recipe that’s just as simple and fuss-free as this one.
Homemade nut-free, kale and pepper pesto recipe
Looks delicious, but how nutritious are these easy roast veggies?
Sounds obvious, but it’s worth calling out what these veggies are good for in terms of nutritional benefits.
Eggplant or Brinjal (as we know them in South Africa)
It supports digestion because it’s a source of fibre. It also contains antioxidants which help protect the body’s cells from oxidative damage.
tip: do you know how to choose an eggplant?
Zucchini
Zucchini provides vitamins and minerals, including vitamin C and potassium. Its high water content helps support hydration, while its fibre contributes to healthy digestion.
tip: how to select fresh produce the right way
Garlic
Great for immunity plus it contains sulphur compounds and antioxidants that support overall health. It’s also known to support healthy blood pressure and cholesterol levels as part of a balanced diet.
Parsley
This herb is rich in vitamin K (just like Kale), which supports normal blood clotting and bone health. It also supplied vitamin C and antioxidants. This herb is also good for those with eczema (though not a remedy or treatment) as it is not inflammatory – it contains quercetin and carotenoids.
Red onion
It contains antioxidants called anthocyanins, which give them their distinctive burgundy colour. Red onions also provide fibre and prebiotics – good support for a healthy gut.
Olive oil
Olive oil, especially extra virgin olive oil, contains monounsaturated fats which support heart health. It also produces antioxidants and helps the body absorb fat-soluble vitamins from vegetables.
tip: Love nutrition? try the salad customiser and build in your own health benefits
Easy Roast Veggies for beginners – a recipe for all seasons
Ingredients
Method
- Preheat the oven to 180 degrees celcius
- Place all the vegetables on a flat roasting tray covered with aluminium foil. Drizzle over olive oil and coat all over with a pastry brush. Alternatively, toss all the veggies in olive oil in a separate bowl before placing on the tray.
- Keep the garlic and parsley aside. Add the garlic halfway through the bake to prevent it from burning or crisping. The garlic should be mashable and golden brown.
- After 25 minutes, remove the vegetables from the oven and allow to cool.
- Slice the vegetables to your desired size.
- Add the parsley and mix the vegetables together to distribute it evenly.
- Drizzle over Balsamic vinegar and serve.
Notes
If you like salads, whether served warm or cold, you’ll love this post.
Photos: Fayrooz Abader for Niche Blog Lab
Disclaimer: The content of this article is not offered as professional medical advice. It is nutritional insight that should be followed with discretion and/or in consultation with your healthcare practitioner or physician as it pertains to your health and/or health conditions. Always consult your doctor before embarking on any dietary changes if you are suffering from chronic condition. Use the information provided at your sole discretion. See our Legal Policies for more details.
