Roasted Vegetables and Grilled Fish

This is a colourful vegetable dish to serve either on its own or accompanied by stir fried tofu, Quorn fillet or fish steak. The vegetable flavours mingle together with being roasted and the mustard sauce compliments the flavours.

Ingredients
400g (14oz) new Potatoes - washed and halved if necessary
200g (7oz) small carrots - cut into 4 lengthwise
1 Fennel - cut lengthwise into 10
115g (4oz) small courgettes - cut chunky on the cross
175g (6oz) small leeks - topped tailed and cut chunky on the cross
115g (4oz) green beans - topped
4 sprigs rosemary
3 tbsp olive oil

Method
  1. Preheat the oven to 200°C/Gas Mark 6.
  2. Place the potatoes and carrots in a saucepan, pour on boiling water, add ¼ tsp salt, cover and bring to the boil and then simmer for 5 minutes.
  3. Put the oil in a large roasting tray and heat in the oven for 3 minutes.
  4. Drain the potatoes and carrots; add to the roasting tin along with all the other vegetables and rosemary, toss to coat in the oil.
  5. Cook for 30 minutes, until all the vegetables are lightly browned, turning occasionally.
  6. Serve the roasted vegetables in a dish with a fresh grilled salmon steak each, a grilled mackerel or some grilled sardines, tofu or Quorn.

Serves 4

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