Let’s be honest, weeknight dinners can be a bit of a drag. You get in late, you’re tired, and the fridge is giving very little away in terms of inspiration. But what if the hard part was already done?
That’s the beauty of a batch of roast vegetables. You make them once, and they work hard for you all week. One chopping board, one tray in the oven, and you’ve laid the foundations for multiple meals without the usual faff. It’s good for your wallet, your time and your washing up pile.
All you need is a mix of whatever veg you’ve got to hand. Carrots, red onions, courgettes, peppers, mushrooms, sweet potatoes and squash all roast beautifully. Chop everything into chunks, drizzle with olive oil, season well, and roast in a hot oven for about 35 to 40 minutes until soft and caramelised. You can add a few cloves of garlic, sprigs of rosemary or a sprinkle of dried oregano if you fancy. Once roasted, keep the veg in the fridge and dip into it over the next few days.
Here’s how to turn it into four different meals, each with its own character but all starting with the same humble tray.
Warm halloumi and roast veg salad
This one feels like a proper treat, even though it only takes ten minutes. While the veg warms gently in a pan or the microwave, slice some halloumi and fry it in a dry non-stick pan until golden on both sides. Toss your veg with a couple of handfuls of fresh greens like rocket or spinach, then top with the warm halloumi and a drizzle of balsamic vinegar or lemon juice. Add a handful of toasted seeds if you have them, and serve with a bit of crusty bread on the side. It’s light but satisfying, and ideal when you want something quick after work that still feels like a meal.
