Looking for a new way to use the odds and ends in your vegetable drawer? Turn them into mouth watering antipasti! You just have to roast them in the oven and then marinate them for a few hours. Together with a baguette, they make a quick and tasty dinner for two.
Ingredients
- 3-4 handfuls of leftover veggies, e.g. carrots, broccoli, zucchini, mushrooms, parsnips
- 5 tbsp olive oil
- 3 cloves of garlic
- 5 tbsp lemon or lime juice
- 4 sprigs of mint
- 1 handful of basil or oregano
- Salt
Method
Preheat the oven to 180C. Alternatively, you can put them on the grill after you have finished a barbecue and prepare dinner for the next day!
Peel, wash and chop the veggies into largish pieces, e.g. I would quarter the carrots lengthwise, the broccoli in same sized pieces, etc.
Mix the veggies with olive oil so that they are evenly coated. Then roast in the oven for about 20 min or until soft. In the meantime you can mince the garlic, mix it with finely chopped mint, basil or oregano, as well as the lime juice.
Pour the mixture over the still warm veggies, and toss. Put the mixture in the fridge and let them marinate overnight or for at least 5 hours.
Eat them as a side with couscous or rice, or spread onto a warm baguette.
Growing together: our community garden story
Post by Sarah Brown from Dunmore Farm Estate Community Garden on behalf of Replenish I’m back with part two of our community garden journey, but do have a read of part one if you haven’t already ‘The making of a community: from idea to action’ Part two focuses on the people and positivity that have…
The making of a community garden – from idea to action
Post by Sarah Brown from Dunmore Farm Estate Community Garden on behalf of Replenish I have lived in Abingdon for fifteen years with my husband and young daughter. The story of our community garden goes back to Victory in Europe (VE) Day 2020. Having family who were at high risk from COVID-19, I wanted to…
How to make plant-based food taste amazing
Last month I was excited to watch Chef Ollie Bragg give a cookery demonstration for London Vegans, mastering the magic of Umami – also known as the fifth taste. Ollie helps dispel the common myth that plant-based food is bland; covering Umami, seasoning techniques and layering flavours. Ollie is a roaming chef for V for…
Replenish 