Try making these delicious antioxidant rich marinades and add colour and nutritional benefits to your tray of roasted veg. Using only a few key ingredients, transform whatever you have in the fridge with these easy to make superfoods mixes using turmeric and beetroot powder - this would work just as well on the BBQ as it does in the oven! An easy to make vegan recipe.
Equipment
- Oven
- Baking Trays
- Greaseproof Paper
- Two Bowls
- Knife
- Chopping Board
- Whisk
Ingredients
Veggies
- 1 Large Aubergine (cut into chunks)
- 2 Peppers (sliced thickly)
- 1 Large Courgette (sliced)
- 150g Cherry Tomatoes
For the turmeric glaze
- Juice of 1/2 a Lemon
- Pinch of Salt
- Pinch of Black Pepper
For the beetroot glaze
- Juice of 1/2 a Lemon
- Pinch of Salt
- Pinch of Black Pepper
Optional toppings
Method
- Preheat the oven to 200 degrees C and line two baking sheets or ovenproof dishes.
- Prepare your vegetables and divide them equally between two bowls.
- For each glaze, whisk together the ingredients separately, adding a dash of water to make them slightly looser.
- Pour each one into a bowl and stir well to coat the vegetables. Spoon the beetroot veggies onto one tray; the turmeric onto the other and spread out in a single layer.
- Bake for about 35-40 minutes until the veggies have softened. Remove from the trays and place into two separate serving bowls.
- Top the turmeric one with pumpkin seeds and beetroot with flaked almonds to add a splash of colour and crunch.
- Eat and enjoy!
Print
Click to enlarge
