Three Ways with Roast Vegetables

15 minutes + 40 minutes Serves 4-6


  • 5 cups vegetables cut into chunks e.g. pumpkin, aubergine, kumara, peppers, red onions, cougettes
  • ¼ cup olive oil
  • 1 tsp each of ground cumin, paprika and coriander
  • 1 Tbsp oil
  • 5 eggs, lightly beaten
  • ½ tsp mixed herbs
  • 50g blue cheese
  • ½ cup tasty cheese
  • ½ cup chopped parsley
  • Salt and pepper, to taste
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How to make the perfect roast vegetables


1. Preheat oven to 180°C. Line a tray with baking paper.

2. Place all the vegetables onto the tray. Sprinkle over the cumin, paprika and coriander. Add the ¼ cup oil and mix well using your hands. Place into the oven for 30 mins or until cooked and golden. Season with salt and pepper.

3. In a medium sized frying pan heat the oil. Add the vegetables and toss gently.

4. Pour over the eggs and sprinkle over the herbs and blue cheese. Cook for a couple of minutes until the bottom is starting to set. Sprinkle over the cheese and place into the oven for 15-20 mins until set. Garnish with parsley.


1. Preheat an oven to 200°C.

2. Blind bake a piece of puff pastry rolled to 30cm x 20cm for 15 mins. Remove from the oven. Spread ½ cup hummus over the base, layer on chunks of roast vegetable and crumble over 100g feta.

3. Drizzle with a little olive oil. Place back into the oven for 10 mins until golden.

4. Garnish with some thyme leaves.


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

2. In a large bowl combine 1 cup cooked pearl couscous, roast vegetable chunks, dressing and coriander leaves. Serve on a platter and sprinkle with some toasted pumpkin seeds.

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

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