simple all in one veggie roast

So one day I was swanning about the house in my PJs after coming home from work, and I knew I needed to make myself a good lunch for the next couple of days but I was feeling rather tired. I didn’t want to end up buying lunch while at the office so I thought up something simple but very healthy, low carb and tasty with the vegetables I already had in the fridge. I also had some Quorn sausages in the freezer so I thought I’d throw them in too. Behold, the birth of my all in one veggie roast.

Having looked in the fridge to see what was what, I saw that I had:

Cherry tomatoes

Mini Portobello mushrooms




Red onions


From the freezer:

Quorn Premium Sausages – wild garlic flavour

From the cupboard:

Cayenne pepper powder

Powdered garlic

Black pepper

Mixed dried Italian herbs

Himalayan pink salt (optional)

Olive oil

You don’t have to use the same veggies or seasonings as I did, it’s really up to you and about using what you have, but the essential thing to help with the cooking of this dish is the olive oil and a decent array of herbs/spices for flavour. I also have purposely not specified amounts because again, it depends on what you want and what you have available. This is a very free and easy dish and it could come out differently every time!

Before you start prepping the vegetables, ensure you preheat your oven to around gas mark 5 or 6 (that’s 400 degrees Fahrenheit or 200 degrees Celsius).

Now for the prep:

Get a chopping board and a big sharp knife, and peel, wash and slice all of the vegetables (except for the garlic cloves). When I was making it, I cut the radish and the cucumber into strips because I wanted them to caramelise and brown while in the oven. The onion, shallot and mushrooms I sliced into chunky rings and I quartered the tomatoes. You can cut the vegetables however which way you prefer and depending on what they are and how they’ll cook.

Take a large-ish (depending on the amount of vegetable) pyrex oven dish (a deep metal baking tray will also work) and drizzle about a tablespoon of olive oil into it and swirl/rub it around inside the dish.

Arrange the vegetables in the dish. I enjoyed putting them into little ‘areas’ in the dish. I’m weird that way.

Just before popping in the oven – no seasonings added yet!

Crush the garlic cloves (I used a crusher) and sprinkle them over the vegetables in the dish and drizzle a little more olive oil on top. Then add the rest of the seasonings – the peppers and the garlic powder (just a little) and the herbs (or whatever seasonings you’ve chosen). You can definitely experiment with this. If I’d had some, I would have grated some raw ginger on top and sprinkled a little fresh lemon juice as well I maybe would’ve used some chilli instead of cayenne pepper. Just put whatever you fancy.

Put the Quorn sausages in one corner of the dish and rub them with a little olive oil. Sprinkle them with the crushed garlic and seasonings.

Sorry the photo’s a little out of focus – but you get the idea!

Put the dish in the oven and bake until the vegetables have softened and browned slightly. Check and turn them as well as the sausages (the sausages will take a little while to brown).

You should end up with slightly caramelised, sweet and very flavoursome vegetables with very juicy well-seasoned sausages. The vegetables will have produced a lot of liquid at the bottom of the dish which would be great as a base for a sauce or gravy :).

The end result.

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