Slow Roasted Veggies

Whenever I have a lazy day and still want to eat healthy, I whip up some roasted veggies as a side dish. It really goes well with most things, especially my slow cooked brisket of beef. You can adjust the quantities to suit your needs. This is a generous portion for 2 people.

Ingredients:

1 large courgette, sliced

1 bell pepper, cut into six

2 red onions, quartered

1 large carrot, sliced lengthways

½ head of broccoli, broken into florets

1 lime, cut in half

1 tbsp of balsamic vinegar

a sprinkle of red wine vinegar

sea salt

freshly ground black pepper

1 tbsp olive oil or butter

 

How to do it:

 

As I’m going to slow roast these, I’d like to add a bit of colour first. Normally I will just use the same pan that I seared my beef in for added flavour, but it isn’t necessary.

 

1. Heat the oil in a large pan on the hob.
2. Sear the courgette in a single layer in the pan. About one minute on each side should give a nice golden glow.
3. Repeat the same technique with the carrots, onions, peppers and lime.
4. Once charred (but not cooked), place vegetables and lime halves in an ovenproof dish and top with broccoli, balsamic vinegar, salt and pepper. Cover with foil.
5. Place dish in an oven at 160°C for 2.5-3 hours.
6. During the last 10 minutes of cooking remove foil and turn up the heat to 200°
7. Squeeze over the lime juice, sprinkle with a teaspoon of red wine vinegar and serve as a side dish.