Happy new year to all of you! First recipe for 2014 and what better way to start the year than with a delicious bowl of vegetables! We all should eat more vegetables but I know, like all of you that is not as easy as you might think. I found if I roast a big batch of these and leave it in the fridge, the family are happy to heat it up and enjoy them at any time. You can change the spices to suit your taste buds but my family love a bit of chilli and Moroccan seasoning.

Very easy to do and a great meal to take to work for lunch. This can be eaten cold or hot.



1 cauliflower broken up into small pieces

1 large piece of broccoli broken up into small pieces

1 red onion diced

1 brown onion diced

1 cup of roasted almonds

1/2 cup of salted peanuts

3 large mushrooms cut into small pieces

2 tablespoons of cumin

2 tablespoons of chermoula spices from Herbies

Salt to your liking

2 cloves of garlic crushed

1/4 cup of lemon infused olive oil or olive oil and lemon juice

(Pukura Estate does a great one)

1/2 cup of chopped parsley for serving


2 tablespoons of tahini mixed with 2 tablespoons of olive oil and Moroccan spices, salt and pepper.


It’s very easy really. All you do is chop, break and dice everything and then toss it in the lemon olive oil and spices. Place it in a baking dish and put in the oven on 170 degrees for 30 minutes. After 15 minutes take out and toss around again. When the vegetables look golden remove from the oven and sprinkle with chopped parsley. Pour the Tahini dressing over before serving.  You can serve it with bread and a slice of lemon or as a side dish.





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