Weekend oven-roasted veggies
This is a delicious, warm, vegetarian breakfast and the veggies are very versatile. See the tips below.
Ready in1 hour
Serving sizeServes 4
- 2 tbsp (30 ml) canola or olive oil
- 2 tbsp (30 ml) red wine or balsamic vinegar
- 1 tbsp (15 ml) dried mixed herbs
- ½ tsp (2,5 ml) salt
- lemon juice and black pepper to taste
- 2 onions, cut in thin wedges
- 3 baby marrows, cut in thick slices
- 3 large tomatoes, cut in wedges
- 1 green or red pepper, cut in slices
- 3 large spinach leaves, shredded
- 4-8 eggs
- 4 slices wholewheat bread, toasted
- large handful of fresh basil or parsley leaves (optional)
- 1 avocado, sliced (when in season)
- Preheat oven to 200 °C. Mix oil, vinegar and dried herbs in a large bowl. Season with half the salt, lemon juice and pepper.
- Add all the veggies, except the spinach and mix well to coat with the oil. Place in a single layer on a large baking tray.
- Roast for 20 minutes or until the veggies are golden brown and cooked. Stir in spinach and roast for another 5 minutes to heat through.
- Meanwhile, heat a very thin layer of oil in a frying pan. Fry eggs over a medium heat until cooked to your preference. Season with the remaining ¼ tsp (1,2 ml) salt.
- Serve spoonfuls of veggies on toast. Place an egg (or 2 for a more filling breakfast or brunch) on top and season with pepper. Garnish with herbs and serve immediately with slices of avocado.
- Serve these veggies as a side dish with meat, fish or sausage or stir in a tin of chickpeas for a vegetarian meal. Leftovers are perfect for a lunch box.
- If you enjoy an egg with a runny yolk, the yolk will be extra ‘sauce’ on the veggies.
- Make a double batch of the veggies and use some for supper, tossed into pasta.
- If you don’t want to serve the veggies with eggs, heat a tin of pilchards in tomato sauce and serve on the veggies.
This recipe is from Cooking from the heart, 2nd edition: Breakfast, Lunch and snacks
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