Three Ways with Roast Vegetables

clock 15 minutes + 40 minutes bowl Serves 4-6


  • 5 cups vegetables cut into chunks e.g. pumpkin, aubergine, kumara, peppers, red onions, cougettes
  • 1/4 cup olive oil
  • 1 tsp coriander
  • 1 tsp ground paprika
  • 1 tsp ground cumin
  • salt to taste
  • pepper to taste
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  • 1. Preheat the oven to 180°C (160°C fan-forced). Line a tray with baking paper.

  • 2. Place all the vegetables onto the tray. Sprinkle over the cumin, paprika and coriander. Add the oil and mix well using your hands.

  • 3. Cook for 30 minutes or until cooked and golden. Season with salt and pepper.


  • 1. Preheat oven to 180°C (160°C fan-forced).

  • 2. Heat 1 Tbsp oil in a medium-sized ovenproof frying pan on the stove top over a medium heat. Add the 'base recipe' roast vegetables and toss gently.

  • 3. Pour over 5 eggs, lightly beaten and sprinkle with 1 tsp mixed herbs and 50g blue cheese. Cook on the stove top for 2 minutes until the bottom starts to set. Sprinkle over ½ cup grated tasty cheese and cook in the oven for 15-20 minutes until set. Garnish with ½ cup chopped parsley, to serve.


  • 1. Preheat the oven to 200°C (180°C fan-forced) and grease a 30cm x 20cm oven-proof dish.

  • 2. Roll 150g of puff pastry and fit to the shape of the dish. Blind bake for 15 minutes.

  • 3. Remove from the oven and spread ½ cup hummus over the base. Spread 'base recipe' roast vegetables on top and crumble 100g of feta.

  • 4. Drizzle with 1 Tbsp oil, place back in the oven and cook for 10 minutes until golden.

  • 5. Garnish with fresh thyme leaves, to serve.


  • 1. For the dressing, combine 1 Tbsp tahini, juice of 1 lemon and 2 tsp honey.

  • 2. In a large bowl combine 1 cup of cooked Israeli couscous, 'base recipe' roast vegetables, dressing and ¹/3 cup coriander leaves.

  • 3. Serve in a bowl and sprinkle with toasted pumpkin seeds.

  • Tip: These recipes are a great way to use left over roast vegetables.

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