Roast Vegetables with Mushrooms

This beautifully versatile dish is my go-to dinner dish when in doubt. Make it your go-to dish, and I guarantee that you won’t tire — roasted vegetables are infinitely tastier than their non-roasted counterparts. Serve fussy eaters roasted broccoli and beans, and they gobble it up! This dish is versatile in two ways: one, it can be paired with various mains, and two, you can use different vegetables each time!

I’ve used broccoli, aubergine, carrots and mushrooms in this recipe. You can pretty much put together whatever you have on hand. All you have to remember is that like vegetables cook the same. So potato, sweet potato, beetroot and carrots will take longer to cook and soft vegetables like beans, broccoli, zucchini and bell peppers will cook sooner.

So if you’re cooking a mix of hard and soft vegetables, I suggest that you either start with the hard and add the softer ones in later, or cook them separately and bring them together when they’re all done.

You can prepare the dressing and toss the vegetables into it or you can spread your vegetables out on the baking tray and add everything you have to later. Do remember to spread your vegetables out are a bunch of crowded vegetables end up steaming rather than roasting. In this recipe, I’ve added everything to the tray, as my vegetable were sliced thin and I knew that the dressing will reach all the slices.

Serve it up just like that or eat is as a side, or you could even mix it up with pasta, couscous, upma or vermicelli. Enjoy!