Yesterday evening, I made this tasty & easy spiced oven roasted mixed vegetables dish. I needed to use up 2 young green courgettes & had 2 halve small pumpkins that were lying around. I had to use them up & I did it this tasty way!
Recipe: For 2 persons, with a bit of seconds
2 teaspoons mild curry powder
1 teaspoon mild smoked paprika ( Pimentón )
1/4 teaspoon Maldon sea salt
10 grins of finely milled black pepper
a fruity evoo ( extra virgin olive oil ) : 3 tablespoons + 1/2 tablespoon
2 young green courgettes, cleaned, cut into thicker rings, each cut into 2 or 4
1/2 small dark orange pumpkin, peeled, threads & pits removed with a spoon, flesh cut into thicker bite-sized pieces
1/2 butternut pumpkin, peeled, threads & pits removed with a spoon, flesh cut into thicker bite-sized pieces
1 fat big red onion, peeled & cut up into smaller wedges
To serve: red cooked quinoa for 2 persons/ My well-rinsed & drained red quinoa, I cooked in boiling water where I added some grins of finely black pepper & some sea salt. Cooked it for 12 minutes, according to my package & drained well. Kept warm!
1. Preheat your oven to 220°C ( 428 F ) for 10 minutes. Place your ingredients all in 1 layer in a large non-stick oven roasting pan & scatter your spices, evenly divided all over your veggies. Drizzle your fruity evoo all over them. With clean hands, mingle everything together so that each side of each veggie has been coated with the spice mix & oil. Roast for about 20 to 25 minutes in the preheated oven. After 12 minutes of roasting, turn all the veggies over to prevent burning & to roast evenly. Check, with a fork, to see if the veggies are done & cooked through.
2. Now, plate up, place 2 spoonfuls of your cooked red quinoa in the middle of a white plate & place the roasted spiced veggies all over it. see that you have every veggie on your plate! Enjoy with a loved one!
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