Sometimes, cooking seems to me to be a bit of a puzzle. You register what's available and have to think of ways to combine them into one dish. This is especially the case when you're at the end of your grocery cycle and a few things present themselves as 'needing' to be used up.
That's what happened to me with a couple of sad capsicums and about 1kg of potatoes. I found myself researching a host of capsicum recipes but nothing that really pulled potatoes into the mix too.
Finally, I spied a roast vegetable recipe online that I didn't actually follow but drew inspiration from.
Warm Roast Vegetable Salad
Serves 3-4 as sides
- 3 potatoes, washed and cut into 3cm cubes
- 1 onion, cut into wedges
- 1 red capsicum, cut into wedges
- 1 green capsicum, cut into wedges
- 2 tomatoes, cut into quarters
- salt and pepper
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 100g fetta
- 1 lemon
- spring onion, sliced for garnish
1. Preheat the oven to 200 degrees Celsius.
2. Place the potato and onion on a tray lined with foil. Season and drizzle with olive oil. Roast for about 20min.3. Add the capsicum and season. Roast for another 15min.
4. Add the tomato and roast or another 5-10min until just softened.5. Mix together the vegetables with the fetta, olive oil and balsamic vinegar.
6. Serve with a garnish of spring onion and a squeeze of fresh lemon juice.
This recipe is extremely simple. It's just a selection of vegetables roasted and mixed together with a basic dressing and a scattering of feta. The original recipe used fresh red onion and rocket which would have been a nice contrast with the roasted veggies.
I tried the left overs with a dollop of mayo and that was quite good too. Best of all, I think this was a good way to use up troublesome vegetables that have nowhere else to go.