Long live vegetables!

roasted-veg-lentil-saladWhen you have some veg left over and languishing in the fridge – revive them in this uber simple and tasty dish. Good enough as a main course and brilliant in a lunch box.

Dice a red pepper. Peel and dice a butternut squash. Top and tail and then dice courgettes. Peel a red onion and cut into 12 wedges. Drizzle a large baking tray with  olive oil. Scatter the vegetables into the tray and season with salt and pepper. Bake in a preheated oven (190 C.) till tender.

Drain a can of pre cooked lentils and mix the cooked vegetables in with a mixture of tomatoes, crushed garlic, a deseeded and sliced chilli plus a tablespoon of white wine vinegar.  Add chard or rocket or serve with watercress leaves.

 

Monique Chambers

Monique Chambers

Monique started indulge in 2011 and has since created Indulge Me GIFT and Indulge Me FOOD and volume 1 of The Artists Directory - Malta. A marketing professional by trade, Monique's passion is to promote local talent and Malta in general. Free time is her biggest indulgence, when she can tinker in her craft room or the kitchen, or be selfish with a book, the sofa and good glass of wine (of course, wearing something beautiful and with freshly coiffed hair!)

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