Roasted Veg, Hummus and Baked New Potatoes

Mmmmmmm… just looking at this picture reminds me how very tasty this dish was, and it is so easy to make that I thought I would share it with you all.

Roasted vegetables is something that Tim and I regularly eat. I find raw vegetables hard to digest and boiled ones often rather tasteless. But stick them in the over to roast and they become magical.

We eat them alone as a light and tasty meal, as a side to meat and even cold the next day as part of a salad. They are so versatile and make use of any vegetables you might have hanging around in your cupboard and starting to look a little sorry for themselves.

So, when I came across a recipe for baked poatoes, hummus and roasted vegetables and I knew we had to try it. However, with it being summer and us having a lovely supply of new potatoes in our cupboard, I decided to have a go at baking them instead of the more usual baking potatoes. I wasn’t sure how well they would turn out, but they were incredible!

So, without further ado, here’s how you do it:

Roasted Vegetables, Hummus and Baked New Potatoes

Ingredients

New potatoes (I baked 6 per person)
Hummus
Vegetables of your choice

When choosing vegetables to roast, I have found the following work really well:

Aubergines
Butternut Squash
Carrots
Courgettes
Garlic
Leeks
Mushrooms
Onions
Parnsips
Peppers
Sweet Potatoes
Tomatoes

Cooking oil
Salt and Pepper
Herbs for seasoning (good options include rosemary and thyme)

 

The Recipe

1. Pre-heat the oven to 200^oC, 400^oF or Gas Mark 6.

2. Wash the potatoes, pat them dry with kitchen towel, then rub a thin layer of cooking oil over their skins. Sprinkle a bit of salt and pepper over them and place on a baking tray. Put this tray on the top shelf in your oven.

3. Wash and chop your vegetables. I find that cutting the most of the vegetables into thin slices ensures a much more even roast in the oven and makes the end product that much more satisfying. However, mushrooms, tomatoes, leeks and onions do better if cut into slightly larger chunks.

4. Layer the vegetables in one or two baking trays, so that they are all mixed in with each other but the layers aren’t so thick that the middle vegetables won’t turn golden brown as they roast. Drizzle oil over the lot, season to taste, and place on a lower shelf in your oven.

5. Leave everything to roast for approx. 30 minutes from the time you put your vegetables in (putting the potatoes in first gives them a bit longer to bake). You will know everything is cooked when the potatoes have crispy, golden skins but are soft and fluffy when cut open and the vegetables are browned on the edges but soft and tender when bitten.

6. Place the potatoes onto a plate, cover with a generous dollop (or two) of hummus, and top with the vegetables.

7. Enjoy!