MEDITERRANEAN ROASTED VEGGIES RECIPES

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ROASTED ROOT VEGGIES & GREENS OVER SPICED LENTILS RECIPE ...



Roasted Root Veggies & Greens over Spiced Lentils Recipe ... image

This earthy bowl of lentils bursting with Middle Eastern flavors is topped with leftover roasted root veggies from a large batch for an easy weeknight dinner. Keep it vegan or add a drizzle of plain yogurt for extra richness.

Provided by Sylvia Fountaine

Categories     Healthy Vegan Dinner Recipes

Total Time 45 minutes

Number Of Ingredients 18

1 ½ cups water
½ cup black beluga lentils or French green lentils (see Tip)
1 teaspoon garlic powder
½ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground allspice
¼ teaspoon kosher salt
2 tablespoons lemon juice
1 teaspoon extra-virgin olive oil
1 tablespoon extra-virgin olive oil
1 clove garlic, smashed
1 1/2 cups roasted root vegetables (see associated recipes)
2 cups chopped kale or beet greens
1 teaspoon ground coriander
⅛ teaspoon ground pepper
Pinch of kosher salt
2 tablespoons tahini or low-fat plain yogurt
Fresh parsley for garnish

Steps:

  • To prepare lentils: Combine water, lentils, garlic powder, 1/2 teaspoon coriander, cumin, allspice, 1/4 teaspoon salt and sumac (if using) in a medium pot. Bring to a boil. Reduce heat to maintain a simmer, cover and cook until tender, 25 to 30 minutes.
  • Uncover and continue simmering until the liquid reduces slightly, about 5 minutes more. Drain. Stir in lemon juice and 1 teaspoon oil.
  • Meanwhile, to prepare vegetables: Heat oil in a large skillet over medium heat. Add garlic and cook until fragrant, 1 to 2 minutes. Add roasted root vegetables and cook, stirring often, until heated through, 2 to 4 minutes. Stir in kale (or beet greens) and cook until just wilted, 2 to 3 minutes. Stir in coriander, pepper and salt.
  • Serve the vegetables over the lentils, topped with tahini (or yogurt). Garnish with parsley, if desired.

Nutrition Facts : Calories 452.8 calories, CarbohydrateContent 49.7 g, FatContent 22.4 g, FiberContent 13.9 g, ProteinContent 18.1 g, SaturatedFatContent 3 g, SodiumContent 346.1 mg, SugarContent 5.1 g

EPIC ROASTED VEGETABLES RECIPE | JAMIE OLIVER RECIPES



Epic roasted vegetables recipe | Jamie Oliver recipes image

These herby roasted vegetables are perfect for using up whatever's hanging around in the fridge

Total Time 1 hours 5 minutes

Yield 10

Number Of Ingredients 14

2 red peppers
1 red onion
1 butternut squash
6 baby leeks
4 courgettes different colours if possible
1 aubergine
2 tomatoes
6 cloves garlic
1 tablespoon coriander seeds
sea salt
freshly ground black pepper
1 small bunch fresh rosemary
1 small bunch fresh thyme
olive oil

Steps:

    1. To prepare your vegetables:
    2. Preheat the oven to 200°C/400°F/gas 6. Halve and deseed the pepper, then cut each half into 4 pieces. Peel the red onion and cut into 8 wedges. Carefully cut the squash in half then scoop out and discard the seeds. Cut each half into 2cm chunks. Wash and trim the baby leeks. Halve the courgettes lengthways then slice into 2cm chunks. Top and tail the aubergine, cut it into quarters, then into 2cm chunks. Quarter the tomatoes. Leave the cloves of garlic in their skins but squash them with the heel of your hand.
    3. Put all the veg in an extra large roasting tray, or 2 smaller ones. Crush the coriander seeds in a pestle and mortar then scatter over the veg with a good pinch of salt and pepper. Pick and roughly chop the rosemary leaves. Pick the thyme leaves. Scatter all of the herbs over the veg. Drizzle it all well with olive oil, then toss to coat.
    4. To cook and serve your vegetables: Roast your veg in the hot oven for around 50 minutes, or until soft, golden and cooked through. Serve with anything from roast chicken to grilled meats or fish, or try tossing with pasta or couscous for a simple veggie meal.
    5. Jamie's top tips:
    6. If the vegetables seem crowded in a single roasting pan, divide them between two. Overcrowding the pan will stop enough heat getting to the vegetables and they will steam rather than roast.
    7. Turning the vegetables as they roast helps them to cook evenly. If you’re using two roasting pans, swap them round half way through cooking. Roasting is a great way to make veg taste delicious, and it works for just about any combo – just make sure your oven is fairly hot, the veg are roughly the same size and that they get a good stir every now and again.
    8. You can also make this ahead of time and eat it cold – it’s just as delicious!

Nutrition Facts : Calories 94 calories, FatContent 3 g fat, SaturatedFatContent 0.4 g saturated fat, ProteinContent 3.8 g protein, CarbohydrateContent 14 g carbohydrate, SugarContent 9.4 g sugar, SodiumContent 0.33 g salt, FiberContent 4 g fibre

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