I peel and cut veges. Drizzle over light olive oil, a sprinkle of celery seeds. It’s a winner every time.

I roast kumara, potatoes, carrots, parsnips, yams, beetroot, onions, garlic.

If I am making a roast vege salad I cut up the veges the size I want before I roast.

I roast on an open tray at 200 degrees.

lakeview3 - 2019-11-17 11:43:00

We do pretty much the same, cutting everything into bite size pieces. So yummy. Have you roasted garlic LV?
Separate the cloves and leave the skin on. They are so sweet and delicious.

glasshalfull - 2019-11-17 12:05:00

glasshalfull wrote:

We do pretty much the same, cutting everything into bite size pieces. So yummy. Have you roasted garlic LV?
Separate the cloves and leave the skin on. They are so sweet and delicious.

yes, see above. Only NZ garlic of course. I often make a roasted vege salad with couscous and then add in whatever else. The other day I added lightly cooked asparagus, tomato and feta cheese. I added some pesto and my balsamic dressing. Yum.

lakeview3 - 2019-11-17 12:13:00

lakeview3 wrote:

yes, see above. Only NZ garlic of course. I often make a roasted vege salad with couscous and then add in whatever else. The other day I added lightly cooked asparagus, tomato and feta cheese. I added some pesto and my balsamic dressing. Yum.

my bad, must have missed that. Never buy Chinese garlic. Never ever..
Your salad idea sounds lovely. I'll have to give that a try.
love Feta but only French. Sounds real posh doesn't it but I get it from The Why Knot shop in East Tamaki for a fraction of it's price...
Never buy NZ feta. It's too awful compared. LOL

Edited by glasshalfull at 1:12 pm, Sun 17 Nov

glasshalfull - 2019-11-17 13:10:00

That sounds delicious!! Will def try that :-) Thank you

impressions wrote:

Make up a mixture of equal parts, balsamic, golden syrup & olive oil. Put into a bag with any veg. Toss around & lay in tray. Scatter over Italian herbs,
Best ever!

bailey25 - 2019-11-19 10:41:00