Low GI Roast Vegetables

This is one of my all time favourite meals, deceptively simple:  Roast Vegetables as Themselves. It is low carb, which is good for dinner time, specially if you are watching weight, and it can be adapted to whatever vegetables are fresh, local, and in season.

Chop and peel a variety of vegetables into small-chunky pieces. You need to chop them to a size where they all cook in the same time, but the average would be a bit smaller than your typical roast dinner veg size.  So as not to overdo it on the oil, pour a little olive oil on your hands and massage the vegetables in the baking tray. Roast for 20 minutes or so in a hot oven, tossing half way through. Near the end, sprinkle with crumbled low-fat fetta cheese.

It really needs nothing else. Don’t be tempted to overelaborate or serve as a side dish. It’s really worth just appreciating vegetables as themselves.

Right now, using what I have in the garden, I have parsnips, carrots, baby beets, and red onions, all chopped smallish, and capsicum, eggplants, zucchini, egg tomatoes, and pumpkin chopped larger. I chop the eggplants first, salt them, and let them sit for just a few minutes while I chop the rest, then rinse, pat dry and add.  If you leave the base on the onions and halve or quarter them (depending on size) they will hold together. I also throw in some whole peeled cloves of fresh garlic and sprinkle with chopped fresh oregano and lemon thyme.

It’s simple, fast, cheap, and if you use  fresh vegetables in season, amazingly good.