Red, orange and yellow peppers, courgettes, baby aubergines?!
OR
shall I make a lasagne with them, bathe them in a rich, roasted cherry tomato sauce, creamy bechemel and topped with bubbling golden vegetarian cheddar? I'd serve it with a nice green salad and garlic bread
Answers: chestnut mushrooms and red onions, roasted off in best olive oil, whole garlic cloves and a branch of fresh rosemary..what shall I do now, whizz them up into a soup, and serve with my homemade vegetarian cheese and onion granary bread,
OR
shall I make a lasagne with them, bathe them in a rich, roasted cherry tomato sauce, creamy bechemel and topped with bubbling golden vegetarian cheddar? I'd serve it with a nice green salad and garlic bread
lasagne, sounds scrummy
order a takeaway
i would go with the cheese and bread - sounds great - do you deliver?
Whatever you do, can I have some please, sounds wonderful.
no mycatty he doesn't do liver he vegetarian
sorry
Neither - I'd have the rosted veggies as they are with the crusty bread or maybe some melted cheese on toast.
You are making me hungry here. Enjoy what ever you decide to make.
after roasting yor veg why not add pasta and a home made tomato sauce chop onion celery carrot and a pieces of bacon fat taken off then sweat in a pan with a knob of butter for five mins then add tomato puree a bout two dessert spoonfulls mix in then add half a pint of water with a tomato stock cube bring to the boil turn heat down and simmer for 25 mins then blitz in a blender till very smooth ajust seasoning pour over your dish of pasta and roast veg sprinkle parmesan over the top .
I WOULD MAKE A MEDITERRANEAN OMELET WITH ALL OF THAT.
THIS SERVES 2 TO 3 PEOPLE
MEDITERRANEAN OMELET TE
1 LEEK WASHED TRIMMED AND SLICED
2 BABY MARROW THINLY SLICED
100GRAMS MUSHROOMS,WIPED AND THINLY SLICED.
1 GREEN 1 YELLOW, 1 RED GREEN PEPPER, SEEDED AND DICED SMALL.
1 TOMATO PEELED AND CHOPPED UP SMALL.
5 EGGS LIGHTLY BEATEN.
12,5ML MILK.
SALT
FRESHLY GROUND BLACK PEPPER.
SMEAR LARGE HEAVY PAN WITH BUTTER LIGHTLY.
ADD ALL VEG, COOK FRY STIRRING ALL THE TIME, UNTIL VEG ARE JUST TENDER.
BEAT EGGS MILK AND SEASONING TOGETHER.
POUR EGG MIXTURE OVER VEGETABLES,STIR WELL,COOK FOR 4 TO 5 MIN, UNTIL ALMOST SET.
PLACE FRYING PAN UNDER PREHEATED GRILL, 2 TO 3MINUTES, UNTIL COMPLETELY SET, AND LIGHTLY BROWN.
SLIDE ONTO SERVING PLATE.
THIS IS SO EASY, FILLING AND VERY TASTY, YOU CAN ADD ANT VEG TO THIS OMELET.
HOPE YOU ENJOY IT
Sensible answer coming, try making a RATATOUILLE!
Mmmmmm, It sounds delicious
Mmm the soup sounds divine! You've inspired me to pull out the crock pot and start thinking SOUP.
Both sound awesome! Can I come over for dinner? LOL.
BTW, how do you make homemade veggie cheese??
The roasted vegetables with the cheese and bread would be fantastic! If there are leftover roasted veggies, turn that into a soup.