As you might have already guessed, I love vegetables! I love them in every way; oven baked, seared in a pan, fresh in a salad, as a side dish, as the main... well, you get the point. You've already seen my Hot Salad, hopefully you've even tried it :)! This beautiful and rustic farmers salad is made in the same way; hot in the oven. What makes it different is the veggies used and the fact that they are mostly roasted whole.
The What:
A bundle of asparagus
1 butternut squash
about 5 or 6 carrots
1 bundle of large spring onions
fresh thyme
olive oil
salt and pepper
Crumbled feta cheese and arugula to serve.
The How:
Turn the oven to 200 degrees.
Peel the butternut squash and cut into smaller pieces, not too small though since the rest of the veggies will be roasted whole.
Cut the spring onions into halves.
Break the asparagus in two to get rid of the "stringy" part.
Wash the carrots and cut off any rough bits you don't want to eat. Keep the skin on.
Put all the vegetables together in an oven safe pan, drizzle over olive oil and season with salt and pepper.
Put the dish in the middle of the oven, keep an eye on the onion so that it doesn't burn!
Bake in the oven for about 20 minutes or until the veggies are nice and roasted.
It really doesn't need anything else!
