Roast veg of aubergine, garlic and tomatoes with a home made pesto and parsnip crisps. We want to have at least three vegetarian days a week. This is fairly new to us so it will take some getting used to and a bit of experimenting but this was a nice and tasty dinner together with a cabbage salad.
The parsnip crisps were delicious and for me the key to a satisfying veggie meal is getting a good balance of textures and flavours. I like mixing raw veg with cooked veg, warm ones with cold ones and using several different textures from soft and squidgy to crisp and crunchy.
The veg were roster in hemp oil with rosemary, salt and plenty of garlic. I wanted something crunchy to go with the soft roast veg and cut a couple of parsnips in to super thin slices and fried them until golden in very hot vegetable oil. The kids went nuts for them.
For the pesto recipe see here.
- a rosemary sprig
- garlic bulb
- hemp oil for roasting
- salt and pepper to taste
- vegetable oil