I love this recipe as a go-to easy solution for a quick meal. We eat this on a regular basis in my house, especially when i have little time to make a fancy dinner and just want something quick and nutritious. We eat it all on its own for a delish vegan meal, or with flaked almonds, feta or even some baked  fish  (salmon is perfect). The great thing is you really can use up anything in your fridge when it comes to the veg, however, I find the below is a winning combo! Baby T has been eating this since she was 7 months old and she still loves it! I actually had this recipe on my menu in the cafe I opened last year. 

Prep Time: 15 mins 

Cooking Time: 25  mins

Yield: 3-4 portions

 

 Ingredients:

  • 1 red and 1 yellow sweet pepper (capsicum)
  • 3 large tomatoes
  • 1 large eggplant
  • 1 courgette
  • fresh fennel – 1 large bulb
  • 1-2 small beetroot – fresh and peeled
  • 1 smalll squash or sweet potato  - skin on
  • 2-3 carrots
  • optional: chopped onion and 2- crushed garlic cloves or if you are short on time for this use 1/4 tsp onion powder and garlic powder – easy!
  • 2  - 3 TBS balsamic vinegar or glaze to your taste
  • 2 – 3 TBS cold pressed olive oil to your taste
  • himalayan salt – optional
  • black pepper to taste
  •  This is the basic vegan recipe or OPTIONAL add feta cheese to sprinkle after cooking

Directions:

  • Pre-heat oven to 200 degrees C to get it nice and hot
  • wash and roughly cut the veggies into slices and wedges – as you like and whatever will be easy for a baby to pick up if you’re making for baby as well
  • place veggies on a large baking tray lined with brown baking paper
  • drizzle the vinegar and olive oil over the veggies  - you really only need a light drizzle of both the oil and the vinegar. I have provided rough measurements, but it’s really up to you and your taste
  • season with salt (optional if for baby) and pepper
  • roast in the oven for about 20 – 25 mins at a lower heat of 180 degrees C
  • serve immediately  - enjoy :0)

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