Roasted veg combos - suggestions please

[TheSingingBean]

One of our regular weekly meals is roasted veg (red onion, courgette, yellow and red peppers, cherry tomatoes) with quinoa and salmon. I roast the veg then add the cooked quinoa and put salmon fillets on top, back in the oven for 10 mins - simple to prepare, healthy and tasty.

I'd like to add a few similar dishes to my repertoire with different veg combinations, maybe try chicken thighs or mackerel fillets - any suggestions about what works well together?

I've bought some sweet potatoes and broccoli to which I'll add red onion but I'm not sure what else I can throw in with it. Please give me your go-to veg combinations!

We're trying to do the '30 plants a week' challenge and I figure this is one way to really maximise our plant intake.

TIA

Spooky. I’m doing this today. I’d add aubergines, also crumbled feta.
Roasted cauliflower is lovely, with a few almonds on top.

Beetroot and carrot!

If you are doing mackeral I would suggest chunks of any type of squash, a couple of different varieties of beetroot, tender stem broccoli and red onion. The beetroot especially really compliments mackeral.

Butternut and tomato work well with chicken. You can add some new potatoes as well.

I do tomato and onion with feta cheese on couscous as a regular lunch. If I have any aubergine, I might add a few chunks.

Pumpkin, beetroot, asparagus (absolutely lovely roasted). We often bbq asparagus in the summer.

Last night I put some quartered new potatoes on a baking tray- cooked for 2o minutes with oil, made some space on the tray and added frozen cod fillets and some cherry tomatoes. Put a crust on the cod with breadcrumbs, parmesan, lemon, and parsely and chilli (basically what I had in) and cooked for another 20 minutes at about 180C. Had it with steamed green veg. It was lovely.

Beetroot, carrots, new potatoes and feta with a basalmic vinegar/ oil dressing 😋

We do this with halloumi. Roasted aubergine is lovely, also roasted cauliflower with turmeric is actually amazing!

Aloo gobi
Roast veg and tuna
Root veg

Cut the cauliflower into slices- game changer.
And we add a couple of spoonfuls of red pesto then grate cheese on top.

Yes to beetroot and carrot, sweet potato, parsnips, butternut squash. Drizzle with olive oil then add chopped garlic and Rosemary.

Cauliflower goes very well with cumin. When I roast it, I drizzle olive oil over the florets, grind on a generous amount of salt and pepper, and then sprinkle over some ground cumin, paprika or smoked paprika, possibly a little ground coriander too, maybe some dried oregano.

Mushrooms take very well to roasting as well. When I make a vegetarian lasagne, my tomato-based mixture is red onion, garlic, peppers (red/yellow/orange, ideally a mixture of at least two), courgette, aubergine, mushroom and possibly butternut squash, all chopped smallish, tossed in oil, well seasoned with salt and pepper, sprinkled with oregano and roasted at a high temperature until soft and colouring at the edges. Mix with a tin of chopped tomatoes, some sun-dried tomato paste, a good tbs of tapenade or chopped black pitted olives, a generous tbs of drained capers and some fresh basil. Use to layer up with the lasagne sheets. Top layer is a tub of ricotta mixed with spinach (fresh or frozen), wilted and well drained, seasoned with grated nutmeg. Plenty of grated Parmesan across the top to finish.

Lentils could be added to the vegetable sauce.

If you need more ideas I recommend any of the Roasting Tin books by Rukmini Iyer www.rukmini-iyer.com/. Plenty of her recipes available on the internet if you want to test them out.

I do a curried chicken tray bake with chicken, cauliflower, mushrooms and red peppers, you can use any spices or just curry powder for flavour

Sausages with sweet potato, leeks, parsnips and apple with a drizzle of honey and whole grain mustard.

I do a Harrissa chicken traybake with chicken thighs - you marinate the thighs in harissa, roast whatever veg you like for about 20 mins first then lay the thighs on top and put back in until they're cooked (I use skinless/boneless) it's nice with a sprinkling of crumbled feta on top. You can serve with cous cous or i sometimes quarter new potatoes and roast them with the veg.

Sweet or white potato in small cubes, onions, butternut squash, chickpeas with a honey mustard dressing, adding feta towards the end is delicious against the sweeter vegetables.

Parsnips, brussel sprouts, potato, onion, roast dinner with no effort!

I often do all in one roasting tray:

2 large bulbs of garlic whole (when done squeeze all the garlic out and mix)
2 beef toms
Large handful of cherry toms
Large red onion cut in halves
1 Courgette
2 Sweet potatoes

Separate small roasting dish: honey roasted beetroot. I HATE beets normally but honey roasted are yum.

Then mix with rice & peas and crumble feta over the top. It's marvellous.

I batch cook it and blend any left overs into a chunky soup and serve with pittas.

Also add some halloumi if I'm feeling indulgent. We've really upped our veggie intake and I highly recommend a BBC good food magazine subscription. Hundreds and hundreds of amazing dishes full of veggies / plants. We are meat eaters but only have meat once or twice a week now, with the hope to turn vegetarian in the next few months. Now I've started getting creative with veggies I won't go back!

Butternut squash, red onion and halloumi is a good combo - roast with garlic and dried chilli or drizzle it with a herby dressing

Roast brocolli and cauliflower with salmon and then top with a caper vinaigrette

Also the roasting tin books by rukmini iyer have lots of good recipes with roast veg.

I’m making her chilli peanut beef with baby sweet corn, green beans and peppers for dinner tonight.

try adding butterbeans or chickpeas to your roast veg (half way through cooking time)

Amazing ideas, thanks so much everyone!

I'm feeling very inspired (and virtuous) about all the veg we'll be eating.

Thanks also for the tips about The Roasting Tin book (funnily enough a friend told me about this just last week and said it's great), also the BBC GF magazine. I'm quite tempted to subscribe.

@TheSingingBean I started keeping track of the variety plants eaten last January, I made myself a super basic spreadsheet to count it! I managed over 40 things most weeks. It makes you take aware of your choices and repetition.

I also love chorizo style sausages (I’m veggie, so the ones I buy aren’t meat based, but contain all the paprika type flavour) chopped into mouthful size pieces mixed in with a tray bake of root veggies - squash, sweet potatoes, new potatoes, beetroot etc add some mushrooms and a tomato sauce/tin of chopped tomatoes with some extra paprika/cumin/chilli type spices in it and occasionally a sprinkle of cheddar or feta over the top. Delicious!

Always known as Bonfire TrayBake in our house…. I guess that’s what time of year we first ate it and the name stuck 😆