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I’ve eaten a fairly alarming amount of chocolate today, so as a result, will be rustling up something healthy for today’s dinner.

Tonight’s dish is:

Balsamic Infused Roasted Vegetables with Cheese!
(I learnt this recipe from an old book that I think was Readers Digest…but can’t remember the title, my apologies!)

You will need:

1) 1 butternut squash, peeled, deseeded and cut into bite sized chunks.
2) 1 big courgette, cut into chunks.
3) 1 large red onion, cut into segments.
4) plenty of olive oil.
5) a generous pinch of dried sage.
6) 1 tbsp balsamic vinegar.
7) 100g Lancashire cheese, crumbled.

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How to make it:

1) Preheat the oven to 200c and prepare your veg if you haven’t done so already.

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2) Put all the vegetables in a generous roasting tray and drizzle with the olive oil and sage. Pop in the oven and roast for around 20-30 minutes, tossing every so often and checking it isn’t burning. You’ll know they are ready when the squash feels soft and everything else looks golden!

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3) Take it out of the oven and sprinkle over the vinegar and cheese. Mix well, then serve immediately.

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Total Cost: About £2.50, so roughly 62p per person. Bargain!

The Verdict? Not bad at all! I really liked it, but then, I’m a complete balsamic vinegar freak and love it as a flavour. DB1 was pretty pleased with it, though preferred the onion and cheese to the butternut squash and courgette. DB2 was less impressed, but he gave it a valiant attempt and tried everything on his plate.

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