Friday, 30 March 2007

Spicy Roasted Vegetables (egg free, dairy free gluten free)

It is a little known fact that eating vegetables cannot make you fat.

Indeed I never feel quite so smug as when I’ve eaten roasted veg. The only drawback is that I eat so much roasted veg that I usually end up with a bad case of porcine bloat.
A further slimming advantage of this veg is its spiciness. Eating spicy food increases your metabolic rate and causes you to burn calories faster.
It makes you more beautiful and desirable to members of the opposite sex.
Actually, that last part might not be true.

Smug 'n' Spicy Veg Roasted Vegetables

This is best prepared the night before and left to marinade overnight.
For the marinade:
2 tbsp gluten-free Dijon Mustard (here's one)
4 medium tomatoes
a handful of fresh coriander (plus a little extra for garnishing)
4 (or more) cloves of garlic
chilli flakes
1-2 (or more) fresh green chilli (save some for garnishing)
olive oil (approx 3tbsps)

Vegetables:
This is a rough guide, and mix and match as you wish
6 large mushrooms, quartered
1 medium courgette cut into thick rounds and then halved
1 green pepper, cut into thick strips then 'cubed'
1 red pepper, cut into thick strips then 'cubed'
1 yellow pepper, cut into thick strips then 'cubed'
2 small sweet potatoes, peeled and cut into chunks
1 onion

  • Put the mustard into a large mixing bowl. Cut the tomatoes in half and squeeze the juice, pips and guts into the mustard. Discard the skins
  • Chop the coriander into the bowl, it's easy to do with scissors
  • Scatter in the chilli flakes according to taste
  • Chop the chilli, just in rounds, it doesn't have to be finely chopped. It will lose some of its kick in the roasting
  • Add the olive oil, mix it all up
  • Add all the veg to the marinade and mix until everything is coated. Add more olive oil if need be to loosen everything up.
  • Cover and leave overnight if possible
  • Heat the oven to 200 degrees C
  • Tip all the veg into a roasting tin and spread it out evenly. Place the tin into the oven
  • Stir / turn the veg after about 20 mins. It should cook for about 40 minutes. It will be quite 'juicy'. You can reduce the heat towards the end to evaporate off the juice if you like. Or leave it juicy, it's a matter of taste
  • Remove from the oven and sprinkle with the remaining coriander and some chopped chillis. Serve it from the pan; so much easier
  • Serve with rice
  • It's lovely cold the next morning too; an excellent hangover tonic.


© Pig in the Kitchen 2007

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6 comments:

mutterings and meanderings said...

I thank you! Guilt-free fabbiness...

Pig in the Kitchen said...

Watch the kilos melt away, they will just melt away!

spymum said...

can you get 'porcine bloat' from something so good for you? Unfair!!!

I shall be attempting this over Easter - thanks very much PITK!

Anonymous said...

Having visited PITK this summer and tasting first hand the delicious smug n' spicy veg (though I didn't know it had such a great title at the time), I will be serving it tomorrow night for my friends. I can't wait to eat it again! Thanks pig! By the way, for those who can eat dairy, we snuck in a bit of feta just before eating, oh, and it was GOOD!

Pig in the Kitchen said...

Dear lovely Anon, thank you for your kind comment! So glad you enjoyed the veg, hope your friends do too :-), do pass them the link to my blog ;-)
Pigx

Spice Rack said...

Healthy and lovely food is all I want, I made stir fry or sauteed mix vegetables with herbs and spice coming from my amazing spice rack.

This dish is a healthy one and this is really good to eat.