Just remember before you read this that I am, really, a very humble person. Except when it comes to cooking. I am a kick ass cook

Remember the little pic that accompanied my previous blog on Low Carb food? This one. Well, I had half of my Twitter timeline drooling over it, apparently. And yes, it doesn’t only look good. It tastes good too.

So I decided to share with you, my secret to a tray of perfectly roasted veggies. Lucky you!

Before I start I always preheat the oven to the highest temperature and warm the grill. If your oven doesn’t have a grill or a combination function, don’t worry. You’ll get great roasted vegetables by only using the oven function. Just ALWAYS line your baking tray with waxed paper.

Usually when I make roasted veggies I just open the vegetable compartment in my fridge and see what I still have lying around – I hate grocery shopping, so I try to limit my runs to the grocery store – and use what ever I find. Today’s score;
* 1 tomato
* 9 cherry tomatoes
* Half a zucchini
* 1 aubergine (eggplant)
* 4 sweet peppers

Then I rummage through my herbs and spices and grab whatever I can find that will suit the meal. Salt, pepper and good quality extra vergine olive oil are standard. Usually I prefer fresh herbs, but I am a bit low stocked on those at the moment. Today I kept it simple and used dried coriander (cilantro), ground cumin seed and a small pinch of ground ginger.

The trick is to make sure that you slice everything in even pieces so they are done at the same time. I put the whole lot in the oven at once. The zucchini and the aubergine slices have to be about 8 mm thick, the tomato chopped in half and the sweet peppers cut in half and the seeds removed.

Lay out the vegetables on the baking tray and drizzle them with olive oil, don’t be shy let it flow. After that sprinkle the herbs and spices over the veggies and they are ready to go in the oven. I usually leave them in the oven/grill with the temp around 200/225 for about 25 minutes. Yah, I still don’t do measurements and times… Just keep your eye on things, once they get a glint of black it’s time to pull them out.

After they are done roasting, plate ‘m up!

Now this is more of a side dish which you can eat with anything, just adjust the spices you use. Today we had a Moroccan style meal. I combined the veggies with couscous and home made kebabs;

Enjoy!

*SoWritten

Note; You didn’t think I leave you dangling like this right?

Other veggies very suitable for roasting; Fennel, carrots, sweet potatoes, pumpkin, butternut, bell peppers (any colour), onions, garlic bulbs, potatoes and many more. Don’t be afraid to try new stuff. The worst thing that can happen is that it tastes terrible and you end up eating grilled cheese sandwiches. Been there, done that.

Other herbs/spices very suitable for this; Rosemary, thyme, fennel seed (ground), nutmeg, paprika powder, chilli powder, Marsala, curcuma (tumeric), dried basil, cardamom, garlic, marjoram, oregano (now this is the only herb I prefer dried) and many more. Same goes for this as with the veggies. Just give it a try!