Roasting vegetables is a really easy dinner or side dish. I usually do this after there are a number of vegetables in the fridge that are starting to look a bit off colour and need eating quickly. You can put whatever vegetables you like in but remember that some vegetables need a longer time roasting than others.
The main thing about this dish is the dressing you roast the vegetables in. It can make a big difference to the overall flavour. It is good to experiment with a variety of flavours you prefer. Remember that if you want to add herbs, to add them in towards the end otherwise they will lose their taste.
If you’re making this as a main course, simply add some couscous or pita bread to fill you up a bit more.
1 good chunk of ginger (about 75g) – cut into long thin strips
1 red pepper
1 large bunch of asparagus
200g French beans
200g curly kale
For the dressing
Good vegetable stock in powered or gel form
30g Balsamic glaze
1 big glug of olive oil
Chop-up the first five ingredients in large chunks and put in a large baking try. Combine all the ingredients of the dressing well and cover the vegetables making sure everything is coated.
Put in the oven for 15 minutes. Afterwards, add the rest of the vegetables, give it another good stir and cook for a further 15 / 20 minutes until the kale is nice and crispy. Serve immediately.