Easy Dinner - Roast Vege Medley

It's definitely getting into hibernation season, with the Wellington winds beginning to make themselves more known. That means it's time to whip out the soups and baked meals - and roast veges seemed like a great way to start - only takes as long as it takes you to chop vegies, you can do it with whichever vegies you happen to like/have, and then you just leave it in the oven for a while and eat. How easy is that? 

We used a big variety - I know this isn't a hugely balanced meal but at least it's nutrient rich. I like to have the tomatoes and capsicums in there for the non-starch aspect, though my favourite to eat is kumara. Mr Cake looooves roasted beetroot - really it's all good, though (and even better if you make double - the next night dinner will be unbelievably easy!). 

Once the vegies are chopped a little bit of olive oil helps get the flavour happening, and balsamic vinegar also adds magic. You can add herbs to your taste - a couple of sprigs of rosemary would be great, for example - and having some onions and/or garlic roasting alongside everything else gives it a boost, too (and I love the slippery, caramelised pieces of roast onion, yum!). Add a generous sprinkling of salt and pepper and bake at 180 C until cooked through - ours took about 30 minutes. The smaller you cut the vegies, the quicker they'll cook. ;-

A hearty, belly-warming and flavoursome winter meal! Have you started in on the winter dinners yet, or are you willing away the cold by sticking to lighter food?