Roast Veggies with Squash Sauce

Yummy yummy veggies in my tummy. I really enjoy roast veggies, well I think by now it's evident that there is very few kinds of veggies I don't like. But I'm attempting to try new things with them. So I've decided to try an old favourite (roast veggies) with a new twist (squash sauce).

Roast Veggies

Ingredients

1/2 eggplant, cubed

1/2 zucchini, cubed

1 head broccoli, cut into little trees

1 large onion, cubed

4 cloves garlic

5 potatoes, cubed

1/4 C olive oil

1 tsp basil

1 tsp thyme

1 tsp chives

1 tsp sage

1 tsp oregano

Method:

Mix the oil and herbs in a bowl. Place all the veggies into a large bowl and toss in oil mix. Let it sit in the fridge over night. 

Heat oven and cook the veggies to your liking. 

Note: as something different I piled the veggies into two pyrax dishes and poured a bottle (330 mL) of beer over them. Then I placed al-foil over the top and cook in the oven like this until the potatoes were soft. Then I took the al-foil off and let them crisp a little. Turned out really well, they weren't as crunchy as roast veggies often are but so full of flavour. Well worth a try. 

Squash Sauce

Ingredients

1/2 kg yellow squash

2 small onions (or one large ones)

2 cloves garlic

1 tbs olive oil

1 tbs lemon juice

1 tsp vegemite

3/4 C oat milk

1/4 C white wine

salt and pepper to taste

sprinkle paprika and turmeric

Method

Boil the squash until cooked, drain and set aside to cool. Combine all ingredients in a blender and process until smooth. Add additional liquid if required. Drizzle sauce over roast veggies.

Happy Eating!