There is something about the nights drawing in, and the weather getting colder that makes me long for hearty comfort food. Not that this in itself cannot be healthy, but occasionally I long for a few more vegetables in my diet, and so I will have a week of eating mainly vegetable based dishes.
I found this recipe in a magazine a while back, but I cannot remember which magazine it came from and therefore there is no link to the recipe. A recipe is not strictly required, as this is one of those dishes which is so easily adaptable depending on what is available, and what you enjoy eating.
When I make it generally it will consist of fennel, red onions, leeks, courgettes, aubergines, butternut squash, red and orange peppers, and anything else in the fridge that needs using up. Chop all the vegetables into medium size chunks, give them a light coating of olive oil and a good sprinkling of freshly ground black pepper.
Roast at 160ºC (fan oven) for around 45 minutes until their edges are just slightly charred.
For the sauce you will need chopped parsley, chopped capers and chopped anchovies with a few glugs of olive oil. In spite of the anchovies, this does not taste “fishy” but has a lovely savoury tang to it.
Once the vegetables are cooked, stir the sauce through so that it is mixed well into the roasted vegetables. I like to add a couple of tins of butterbeans and a tin of chickpeas to the mixture. This helps “flesh” it out into a more solid meal.
This can be served as a meal on its own, or as an accompaniment to fish or meat.
Wherever you are, whatever you are doing, I wish you a peaceful weekend 🙂