ROASTED VEGETABLES

SAUSAGE AND ROASTED VEGETABLE BAKE

SAUSAGE AND ROASTED VEGETABLE BAKE
Roasted Vegetable Ingredients:

6 pork sausages
1 red pepper
1 red onion
1 small courgette or zucchini
4 medium tomatoes
1 mug full of macaroni
a hand full of Parmesan cheese
cinnamon
Cajun spices
a jar of tomato and basil sauce
olive oil

Roasted Vegetable Instructions:
Grill the sausages until cooked, then roughly slice each sausage into three. Place evenly in the bottom of a deep baking tray. Add a little olive oil.

Slice the onion, tomatoes, pepper, and courgette into chunks. Fry together in a pan for 5-10 minutes until slightly brown. Cook the macaroni according to package directions.

Add your vegetables on top of the sausages. Then add tomato and basil sauce, make sure it is spread evenly. Sprinkle on some cinnamon and Cajun spices. Lay the macaroni on top and top with grated cheese.

Bake in the oven on gas mark 6 (400°F), for 30-40 minutes or just until the vegetables are soft.

Enjoy!
oven-roasted-vegetables

Oven Roasted Vegetables

Oven Roasted Vegetables
Roasted Vegetable Ingredients:

2 red peppers
1 green bell pepper
2 onions
2 zucchini
8 oz. box mushrooms
6 new potatoes, scrubbed
1 tsp. salt
2 cloves garlic, crushed or pressed
coarsely ground pepper
1/2 tsp. oregano
1/2 tbsp. basil
1/2 tsp rosemary

Roasted Vegetable Instructions :
Wash and dry vegetables. Any combination of vegetables in season may be used.

Cube them into large bite-size pieces. Halve mushrooms, if large. Potatoes can be parboiled (or put in first). Arrange vegetables in a baking dish or roasting pan in a single layer.

Crush the garlic with salt using the side of a large knife until pureed (or use a garlic press). Stir into oil.

Drizzle the vegetables with olive oil and toss to coat well.

Sprinkle with pepper, oregano, basil and rosemary.

Roast in oven at 400°F; reduce heat if vegetables are browning too quickly before they are done. Vegetables may not cook at the same rate. As some of the vegetables cook, they may be removed while the others are left to finish cooking. Add more olive oil if the vegetables absorb the oil and become dry during the cooking (or use olive oil spray).

Can be served hot or room temperature.
roasted-vegetables

ROASTED VEGETABLE PIE

ROASTED VEGETABLE PIE
Roasted Vegetable Ingredients:

4 cups cauliflower florets
1 small butternut squash, peeled, cut into 1-inch cubes
2 medium parsnips, peeled, cut into 1-inch pieces
1 cup baby carrots
1 sweet red pepper, cut into 1-inch pieces
2 tbsp. olive oil
1/2 tsp. each, salt & pepper
1 cup vegetable broth
1 tbsp. cornstarch
3/4 tsp. dried thyme
3/4 tsp. dried oregano
2 tbsp. plain breadcrumbs
1 pkg. refrigerated pie crusts
2 tbsp. grated Parmesan cheese
1 egg beaten with 1 tbsp. water

Roasted Vegetable Instructions:
Heat oven to 450°F.

Coat a large baking pan with cooking spray. In a large bowl, add cauliflower, squash, parsnips, carrots, and pepper. Toss with olive oil and 1/4 teaspoon each of salt and pepper. Spread out on baking pan in single layer.

Bake for 30 minutes, stirring halfway through the cooking time.

Place the broth in a medium-sized saucepan. Stir in cornstarch. Bring to boil. Lower heat, simmer for 1 minute, until thickened. Stir in thyme, oregano and remaining salt and pepper.

In a large bowl, gently toss roasted veggies, breadcrumbs and sauce. Fit 1 of the pie crusts into a deep-dish 9-inch pie plate. Sprinkle 1 tablespoon of grated cheese onto bottom of crust. Spoon in veggie mix.

Sprinkle with remaining 1 tablespoon of grated cheese. Place second pie crust on top, crimp. Pierce a few times to vent. Brush with egg-water mix.

Bake for 15 minutes. Lower heat to 425°F and bake for 30 minutes. Remove from oven and allow to cool for 10 minutes before slicing.

This is a very filling, very nutritious dish. The roasted veggies give it the rich, homey taste.

Worth the time to make! Enjoy the roasted vegetable !
/roasted-vegetables