♥ Cure

I needed an antidote to the overdose of carbs and calories I consumed this weekend.  So I had a simple dish of roasted vegetables for supper this evening.  Roasted veggies are a great way of incorporating the recommended five a day servings of fruit and vegetables into your daily diet; making them is simplicity itself.

I am sure you have your own version. Here’s how I made mine.  The quantities I used are enough for one as a main course or two as a side dish.

Method

I chopped up a courgettes, a sweet potato and a red pepper.  I tossed the diced vegetables in extra virgin olive oil and sesame seeds.  I added three unpeeled cloves of garlic and sprinkled Maldon sea salt on top.  I popped them in the oven at 180 degrees.  After half an hour I added half a red onion thinly sliced and a chopped Portobello mushroom.  It took a further half hour before everything was properly cooked.  That’s a whole hour, however the cooking time will vary from oven to oven.  Fifteen minutes before the hour was up I added a handful of samphire.  Lastly before eating, I removed the garlic cloves and  squeezed out the now very soft insides  and mixed them back in with everything else.

I ate my roasted vegetables with heaps of Marks & Spenser’s hummus. Yum.