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Composition - Seasonal roasted veg - Spring edition 🌾:
- Prepare - Potatoes
- Prepare - Carrots
- Take for Broccoli
- Require Courgette
- Take - Tomatoes
- Need of Asparagus
- Require for Salt
- Prepare of Olive oil
Speedy vegan socca, or farinata, with some spring veggies. This is a recipe I turn to over and over again, relying on whatever. Sprinkle the veg with the remaining mint and serve with the dressing, couscous and warm pitta bread. Use our seasonal food calendar to see what's in season each month, plus recipes.
Seasonal roasted veg - Spring edition 🌾 steps:
- Turn on the oven and set to 200 degrees (180 fan)
- Wash and chop the carrots, potatoes and broccoli into chunks. Place in an oven dish and lightly cover everything with olive oil and salt.
- Put the tray in the oven and cut up courgette into chunks.
- Once the veg has been on for 20 minutes, add the courgette. Add more oil if the veg is dry.
- 10 minutes later, put the asparagus and tomatoes into the tray. Roast for 15 more minutes, but keep checking so nothing burns.
- Season with a little bit of salt or Parmesan cheese as a treat. 🧀
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