Radio New Zealand - Te Reo Irirangi o Aotearoa

Spicy, Cubed Roast Vegetables

Chef: Dame Alison Holst as heard on Nine To Noon Monday 10 October 2005

Tags: vegetarian, vegan, roast, vegetables

Serves: 4-6

Ingredients

• 6 - 8 cups of prepared vegetables
• (choose a selection of: Agria potatoes, orange-fleshed kumara, pumpkin, carrots, parsnip, beetroot and small onions, red or orange peppers, mushrooms, zucchini, leeks etc)
• about 3 Tbsp of garlic-infused or plain olive oil
• a handful of fresh rosemary leaves, optional
• Seasoning Mix:
• 1 Tbsp ground cumin
• 1 tsp each curry powder, plain or smoked paprika, ground black pepper,
• celery salt and garlic salt
• about ½ tsp chilli powder to taste, optional

Comments

A big bowl or platter of cubed and well-seasoned, roasted vegetables makes an interesting addition to almost any meal. These vegetables are always popular with adults, but you may well find that rather "picky" children will eat many more vegetables than usual when they are cooked this way, because they taste so good.

Method

Turn the oven to 200 - 220 °C with the rack just below the middle.

Use a selection of whatever vegetables are in season and available. (Try to use at least four different types.) To prepare the vegetables, remove the skins from the pumpkin and onions; and just scrub the skins of the other vegetables. Cut everything except the onions and mushrooms into 2-3cm cubes.

Cut the onions into quarters through the root and stem, leaving the root on since it holds the layers together. Cut leeks in 3cm lengths. (Leave mushrooms whole and add them after 30 minutes.) Pat the potatoes dry with paper towels or a tea-towel.

Place the prepared vegetables in a large supermarket bag. Add 2 - 3 Tbsp of garlic- infused or plain olive oil then toss the mixture together. (It is amazing how little oil is required to lightly coat everything.) Sprinkle in about 3-4 tsp of the seasoning mix (see below) and toss the vegetables again. Lastly, add the rosemary leaves and mix again.

Tip everything into a large roasting pan or baking dish containing a large Teflon liner or non-stick baking paper. (The vegetables should be no more than two cubes deep). cook at 200 - 220°C for about an hour, until the vegetables are lightly browned and tender.)

Depending on the situation, you may like to toss chopped parsley or other fresh herbs through the cooked vegetables, or sprinkle them just before serving with toasted pinenuts, black (stone-in) olives or grilled cherry tomatoes. (Leftovers may be reheated in the microwave or under a grill, or pureed with cheese sauce and chicken stock for a warming and filling soup.)

Seasoning Mix: Measure all the spices/seasonings into a screw topped jar and shake to mix. Use as described above, keeping the remainder for later use.