Every Tuesday evening I go to Maori language class. We start at 5pm and finish around 9.45. Everyone brings a contribution for a shared evening meal. There are vegetarians and meat-eaters and some of us are gluten free or lactose intolerant. A few peops won’t eat meat/chicken unless it is free-farmed and organic so bringing a plate for a shared meal these days is not so straight forward! During the warmer months a huge garden salad, with a scrummy vinaigrette dressing made with my own apple cider vinegar is always appreciated by most of the whanau but now the weather’s turning I’m going to start making a roast vege salad. It’s fuss free and you’ll find you pretty much always have a good enough selection of veges on hand to whip this up and it’s simply yummy.
Wash and cut the vegetables into large bite-size pieces, spread onto a shallow baking dish, drizzle with olive oil and turn veges to spread the oil, sprinkle with good salt and freshly ground pepper. For an extra bit of flavour nestle some sprigs of fresh thyme amongst the veges. Cook in a moderate preheated oven for about half an hour. Remove from the oven and drizzle some balsamic vinegar over the veges.
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Today I used 1 red bell pepper, 2 small purple kumara, 1 med carrot, 3 small purple onion, 1 large beetroot, 1 large potato and 1 piece of pumpkin. I also love to use eggplant, mushrooms, courgettes, yellow peppers, garlic cloves still in the skin and sweet cherry tomatoes. Ready to take to my class tonight. So simple and delish. Enjoy!