Here, I will be sharing one of our family favourites today. It is our speciality and an all-time-winner for picnics and family outings specifically. It is a bit time consuming because of all that peeling and cutting as well as cooking; however, it is a dish that you cannot go wrong with and it is also great because you can make a big batch and store in the fridge for later use (to be used within the following week). It can be used as a cold salad with or without the addition of some baby spinach leaves or you can make focaccia or a sandwich with it. We often use cabatta but you can use whatever type of bread that tickles your fancy.
By the way, if you ever see some people anywhere in Victoria drooling over and eagerly biting into some huge homemade sandwiches as a family of four at a park, it is probably us :-)
While I am full and even though my mouth has already watered can still handle looking at the photos here, I should get going with the recipe.
- Your choice of vegetables that can be roasted (we often use whatever we have at home at the time. Our favourite vegies for this recipe are pumpkin, sweet potato, eggplant, zucchini, and red and green capsicums. You can also use some beetroots, carrots and onion rings too. You don't have to have them all at once, you can pick and choose according to your taste and the amount of each also depends on your choice and availability of them at the time).
- Some olive oil
- Herbs (we prefer using Italian herbs but you can use your favourite herbs. Oregano, basil, garlic, thyme and rosemary particularly go well with this dish).
- Garlic cloves (optional. Goes well if you are going to make a salad with this dish but if you are going to use it as a sandwich filler, then I would skip it).
Wash, peel (if applicable) and slice your vegetables. The slices can be large in size but they should not be thick as it would make the cooking time longer. It is also important that the thickness of different vegies is similar to each other so that they cook evenly. Once your vegies are all sliced, place them in a baking tray. I prefer placing some baking paper on the tray before putting the vegetables but it is optional. Then, drizzle some generous amount of olive oil and sprinkle your herbs over them. This dish does not need any salt. Cover the top with some aluminum foil and roast in a hot oven until they cook. Once they are caramelised, voila!
Enjoy something special with some loved ones today!
Note: The pictures below show how much fun Mr. Junior and I had while getting our vegetables ready for roasting.