As most of you know, Pete is away a lot of the time which means you will also know I get suckers on my butt and sit at the computer far too long which means supper is always an easy throw together meal.
When Pete is home, it is not for extended periods of time so we always enjoy his favourite meals and lots of braais (barbecues) so there is nothing new to share with you, very sad I know.
Every now and again I will get a sudden rush of blood to the brain and will make something scrumity like the Anchovy, Garlic, Tomato Pasta, or indulge in Sticky Chicken Wings but for the most part, I throw a chicken with some veggies and spuds in the oven. I have been known to get extravagant and on occasion even make gravy. This will serve me well for at least 3 meals with leftovers to add to a salad. A couple of other quick favourites are steak and salad or a piece of fresh fish and salad.
I will work on getting back in the kitchen to share something new and delicious with you.
This is a repost for Tandy’s Regional and Seasonal Challenge this week using Bell Pepper (Capsicum).
What can I say about roast vegetables other than they are scrumptious! They definitely fall into the comfort food category for me and the leftovers reheat perfectly for a delicious lunch, either on their own or with crusty bread. You can also add or substitute any of the vegetables with sweet potato, aubergine, baby marrows or patty pans – the list is endless.
1 small butternut, peeled, de-seeded and cut into chunks
1 punnet brown mushrooms halved
1 red pepper (capsicum)seeded and cut into small chunks
1 large onion peeled and cut into chunks
3 garlic cloves peeled and halved
Vegetable seasoning to taste
Oil for drizzling
Preheat the oven to 180˚C.
Place all the vegetables on a baking sheet and sprinkle with the vegetable spice and drizzle with oil.
Bake for approximately 45 minutes stirring halfway through to re-coat the vegetables.