One of the most boring things can be the standard roast veggies that vegetarians are supplied, often as the only meat free option on a menu. Roast peppers, butternut and carrots, usually cooked with no additional flavour, or doused in stock (sometimes chicken – I am sure vegetarians won’t notice). There are so many other roast-able vegetables – many that cook quicker than roots.
- Packet of green beans
- Punnet of mushrooms
- Tin of kidney beans
- Oreganum (or any dried or fresh herbs you have)
- Drizzle of olive oil
- Drizzle of balsamic vinegar
- Juice of half a lemon
- 2 rounds of feta (leave for vegan version)
Wash and prepare the beans, quarter the mushrooms and drain the beans. Add them all into a roasting dish with the olive oil, balsamic and lemon. I added oreganum because we have this incredible herb from cyprus. Cover the tray in tin foil and cook for 10/15 minutes until the mushrooms seep a little and the veggies cook in the juices a little. Cook for another 10/15 minutes. Crumble the feta and grill until the pieces are browned. The good thing about this meal, is that kids can eat it, but I prefer more flavour, so I serve it with dhanya chutney and bougouri.