ROAST SUMMER VEGETABLES & CHICKPEAS
- Heat oven to 220C/200C fan/gas 7. Tip all the vegetables into a large roasting tin and toss with the coriander seeds, most of the olive oil and salt and pepper. Spread everything out to a single layer, then roast for 45 mins, tossing once or twice until the vegetables are roasted and brown round the edges.
- Place the tin on a low heat, then add the tomatoes and chickpeas. Bring to a simmer and gently stir. Season to taste, drizzle with olive oil, then scatter over the coriander. Serve from the tin or pile into a serving dish. Eat with hunks of bread.
Nutrition Facts : Calories 327 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 11 grams protein, Sodium 0.51 milligram of sodium
STEAMED VEGETABLES WITH ROASTED CHICKPEAS
- Place the squash, cauliflower and ginger in a large steamer basket over a saucepan of simmering water and season with salt. Cover and steam until the vegetables are tender, about 25 minutes. Add the snow peas, remove the pan from the heat and keep covered until the peas are crisp-tender, about 5 minutes.
- Meanwhile, toast the coriander seeds in a skillet over medium-low heat until fragrant, about 1 minute. Add the sesame oil and increase the heat to medium-high. Add the chickpeas and cook until crisp, about 5 minutes. Add the butter and scallions; remove from the heat.
- Divide the vegetables among plates, over rice if desired. Spoon the chickpea mixture on top and garnish with the mint and sesame seeds.
Nutrition Facts : Calories 368, Fat 16 grams, SaturatedFat 6 grams, Cholesterol 23 milligrams, Sodium 795 milligrams, Carbohydrate 46 grams, Fiber 11 grams, Protein 11 grams
ROASTED SUMMER VEGETABLES
- Preheat the oven to 375 degrees F.
- Trim the ends of the zucchinis and cut them diagonally in 3/4-inch-thick slices. (The slices will seem large, but they¿ll shrink while they cook.) Cut the peppers lengthwise in 1 1/2-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in 1/4-inch-thick rounds, leaving the slices intact.
- Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they¿re crowded, they¿ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.
- Note: This recipe was doubled for this episode.
ROASTED VEGETABLES WITH CHICKPEAS
This is delicious served with pasta, couscous or rice. To what was leftover I added more stock and pasta to make some soup. You will need a large baking tray. If you don't have one large tray, use two and put the peppers together with the tomatoes on a separate one. It is difficult to give the right measure of stock, it will depend on the size of vegetables used and personal liking for the thickness of the vegetable mix. When serving it with pasta crumbled feta or grated parmesan goes well with it.
Provided by PetsRus
Yield 4-6 serving(s)
Number Of Ingredients 13
- Preheat oven to 375°F.
- In a large bowl mix all the cut up vegetables with oregano, salt, pepper and the olive oil.
- Transfer to the baking tray, peppers and tomatoes cut side down.
- Roast for 30 to 40 minutes, until darkened at the edges; give them a gentle stir now and then.
- Remove from the oven, when cool enough to handle, remove the skins from the peppers and tomatoes, and cut them up roughly.
- Put the vegetables in a pan together with 2 cups of stock and the chickpeas.
- Bring to a boil and simmer for 20 minutes, stir and gently mash down some of the vegetables with the back of a soup ladle.
- Check seasoning, stir in the parsley and serve!
Nutrition Facts : Calories 394.4, Fat 19.1, SaturatedFat 2.6, Sodium 382.7, Carbohydrate 49.9, Fiber 13, Sugar 9.6, Protein 10.5
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