Do you remember, years ago now, that they brought out new spice/herb flavourings for roasted mixed vegetables? I thought they were wonderful and used them all the time. Until, one day, disaster struck!
I had my in-laws coming for dinner and everything was going to plan until I went to the cupboard to find my wonderful veggie mix. You can imagine my horror when I found that I had run out! What could I do? I had all the vegetables prepared with no magic mix to put on them. There was only one thing for it, work with what I had and throw it all together in the pan. Easy as that! And amaze amaze, It worked, and it was better than the packet mix! I have not bought one since.
Everyone enjoyed the meal and no-one knew that I had had a mini drama in preparing it for them. Phew! The moral of the story is, that there is always a way out of a dilemma and whatever you do, never let anyone know that you were in flap minutes before they arrived!
This dish is really good and has become a family favourite. The potatoes roast nicely and all the other vegetables cook into each other. The sugar brings out the flavour of the tomatoes and peppers and helps to caramelise the onions. Not only does it look fabulous and colourful, it tastes great and is easy and quick to make.
Ingredients.
3 large potatoes cut into chunky cubes
6 oz/170 grams of tomatoes, I used the baby plum tomatoes, cut in half.
1 large red pepper, cut into chunky pieces
2 small or 1 large courgette, cut into large chunks
3 cloves of garlic, crushed (if you don’t like garlic, leave it out)
1 tsp sugar
Salt and pepper to taste
Method
You will need a large roasting pan for this dish.
Heat the oven to 200C/400F/gas mark 6
Place the potatoes into a pan and cover with cold water. Put the pan on the hob and bring the water to the boil. Strain the water off immediately. You do not want to overcook the potatoes.
Put the potatoes, peppers, courgettes, tomatoes and onion into a large roasting pan and give them a big mix around to distribute them evenly.
Sprinkle salt and pepper over the top.
Scatter the crushed garlic over the top.
Sprinkle the sugar over the top. The sugar helps to bring out the flavour of the tomatoes and peppers.
Pour a liberal amount of Olive Oil all over the vegetables and stir it well in.
Place the pan into a preheated oven and roast for about one hour or until the vegetables are just beginning to turn golden brown. I usually stir mine about half way through the cooking.
This delicious rustic recipe is quick and easy, but everyone will think you’ve laboured for hours to make it!
My family and I love this dish! I use the same ingredients (plenty of garlic!) and sprinkle the sugar on top of the tomatoes (to reduce the acidity). No spice mix.
I am so glad you liked the dish. I too sprinkle sugar on the top. it brings out the flavour of the tomatoes as well as the acidity.
I have never been a huge fan of the spice mixes, adding them all separately gives you more control over the spices you love the most. I have just become a huge fan of roasted veggies and I love the mix of veggies you have in this dish. Yummers! A perfect winter side dish (or if my husband let me have my way it would be the whole meal). Great to “meet” you and look forward to reading more of your blog!
Great to meet you too Maggie!
I am sooo glad you like my roasted vegetables and my blog. It makes all the hard work worth it.
I LOVE making roast vegetables but I never thought of roasting potatoes alongside them! Maybe it’s just the Irishness in me. Great post anyway! Have a happy Sunday
Hi Liam,
Glad you like the post and I hope you enjoy the dish.
I’m off to record a Youtube video for the website!
Have a good Sunday!