Home Grown Grub: Roast Veggies with Balsamic-Agave Vinaigrette

4 Jul

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Today, me and mom decided to attack the poly tunnel and pick loads of the lovely veggies. It was seriously hard work especially picking the beans and peas because there was so many! And they really like hiding so you have to search high and low which results in a severely sore back.

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It was all worth it though when we had two bags absolutely overflowing with peas, beans, carrots, broccoli and turnips. We wanted to enjoy them at their best so I came up with this dish packed with as many of the veggies as possible and it was oh so delicious. The vinaigrette really enhanced the flavors of all the veg and we couldn’t get enough of it!

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Home Grown Grub: Roast Veggies with Balsamic-Agave Vinaigrette (Serves 2 or 4 as a side dish)

loads of fresh vegetables of your choice, such as green beans, broccoli, carrots, turnip, etc.

2-3 new potatoes

5-6 garlic cloves

5-6 cherry tomatoes

For the Dressing:

1/4 cup balsamic vinegar

2 tbsp agave nectar, honey or maple syrup

1/3 cup olive oil

a pinch of chilli flakes

5-6 fresh basil leaves, roughly torn

salt and pepper

pistachios and grated parmesan, to seve

  • Preheat the oven to 200°c/375°f.
  • Put the potatoes in a pot of water and place over a high heat, cook until they are tender when pierced with a fork.
  • Steam all the vegetables in a steamer very lightly, they should still have quite a bite in them.
  • Get a big oven proof dish, slice the potatoes in three and add to the dish along with the garlic cloves and tomatoes. Tip in the steamed veggies.
  • Whisk all the ingredients for the dressing together and pour enough of it over the veggies and potatoes to coat generously.
  • Roast in the oven for about 15-20mins then dish out and garnish with pistachios and grated parmesan.

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One Response to “Home Grown Grub: Roast Veggies with Balsamic-Agave Vinaigrette”

  1. Heather July 4, 2013 at 9:03 pm #

    There is nothing like growing your own food……. It’s so fresh and taste so good. This was a great recipe to use lots of fresh vegetable!

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