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Whole Roasted Cauliflower with Harissa
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⏱ 1 hr 10 min
👤 4
🧺 Ingredients
- 1 large whole head cauliflower leaves trimmed
- 4 tbsp harissa paste
- 3 tbsp olive oil
- 1 tbsp honey
- 3 garlic cloves minced
- 1 tsp cumin, 1 tsp smoked paprika
- Juice and zest of 1 lemon
- Salt and pepper
- Yogurt sauce: 200g Greek yogurt, 1 tbsp tahini, 1 garlic clove, lemon juice
- Topping: fresh cilantro, pomegranate arils, toasted pine nuts
👨🍳 Instructions
- Preheat oven to 200°C (400°F). Bring a large pot of salted water to boil.
- Lower whole cauliflower into boiling water and parboil for 6-8 minutes until just starting to become tender. Drain carefully and pat completely dry.
- Mix harissa, olive oil, honey, garlic, cumin, smoked paprika, lemon juice and zest, salt, and pepper into a thick paste.
- Place cauliflower in a baking dish. Pour harissa paste all over, using your hands to massage it into every crevice and the base.
- Roast for 40-50 minutes, basting with pan juices halfway, until deeply caramelized and charred in spots.
- Make yogurt sauce: whisk yogurt, tahini, garlic, lemon juice, and salt.
- Spoon yogurt sauce onto a serving plate. Place roasted cauliflower on top. Scatter pomegranate arils, pine nuts, and cilantro.
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Baked Stuffed Bell Peppers
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⏱ 1 hr
👤 4
🧺 Ingredients
- 4 large bell peppers (mixed colors) tops cut off seeds removed
- 300g (10 oz) ground beef or turkey
- 200g (1 cup) cooked long grain rice
- 1 can (400g) diced tomatoes
- 1 onion finely diced
- 3 garlic cloves minced
- 1 tsp cumin, 1 tsp Italian seasoning
- 2 tbsp tomato paste
- 150g (1½ cups) mozzarella or cheddar grated
- 2 tbsp olive oil
- Salt and pepper
- Fresh parsley to serve
👨🍳 Instructions
- Preheat oven to 190°C (375°F). Cut tops off peppers, remove seeds and membranes. Stand upright in a baking dish.
- Cook onion in olive oil 5 minutes. Add garlic, cook 1 minute. Add ground meat and brown well. Drain fat.
- Add tomato paste, Italian seasoning, cumin, and diced tomatoes. Simmer 5 minutes. Season generously.
- Remove from heat. Mix in cooked rice and half the cheese. Taste — season well.
- Fill each pepper generously with the meat and rice mixture, pressing down to pack it.
- Top each pepper with remaining cheese.
- Pour ½ cup water around the base of the peppers (not over them).
- Cover with foil and bake 30 minutes. Uncover and bake 15-20 more minutes until peppers are tender and cheese is golden. Serve garnished with fresh parsley.
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Roasted Vegetable Tray Bake with Tahini
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⏱ 45 min
👤 4
🧺 Ingredients
- 1 sweet potato peeled and cubed
- 1 red bell pepper chunked
- 1 zucchini chunked
- 200g (7 oz) cherry tomatoes
- 1 red onion cut into wedges
- 200g (7 oz) chickpeas from a can dried well
- 3 tbsp olive oil
- 1 tsp cumin, 1 tsp smoked paprika, ½ tsp turmeric
- Salt and pepper
- Tahini dressing: 4 tbsp tahini, 3 tbsp lemon juice, 1 garlic clove, 3-4 tbsp water, salt
- Fresh parsley, pomegranate, and dukkah to serve
👨🍳 Instructions
- Preheat oven to 210°C (410°F). Two baking sheets are ideal.
- Toss all vegetables and chickpeas separately with olive oil, cumin, smoked paprika, turmeric, salt and pepper.
- Spread in a single layer — do not overcrowd. Root vegetables and chickpeas on one sheet, softer vegetables on another.
- Roast 25-30 minutes, tossing halfway. Chickpeas should be crispy. Sweet potato should be caramelized. Everything should have some charring.
- Whisk tahini dressing until smooth — it will thicken then loosen as you add water.
- Pile roasted vegetables on a serving platter.
- Drizzle tahini dressing generously over everything.
- Scatter pomegranate arils, fresh parsley, and dukkah for crunch.
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Honey Glazed Roasted Root Vegetables
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⏱ 50 min
👤 6
🧺 Ingredients
- 3 large carrots peeled and cut into batons
- 3 parsnips peeled and quartered
- 2 beetroots peeled and cut into wedges
- 2 red onions cut into wedges
- 300g (10 oz) butternut squash cubed
- 3 tbsp olive oil
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 4 garlic cloves whole with skin
- 4 sprigs fresh thyme
- 1 tsp dried rosemary
- Salt and coarse black pepper
- Goats cheese crumbles and toasted walnuts to serve
👨🍳 Instructions
- Preheat oven to 200°C (400°F). Line a large baking sheet with parchment.
- Cut all vegetables into similar-sized pieces for even cooking.
- Whisk olive oil, honey, balsamic vinegar, salt, and pepper together.
- Toss all vegetables with the honey glaze until well coated.
- Spread in a single layer with garlic cloves and thyme sprigs. Don't overcrowd.
- Roast for 35-40 minutes, turning once halfway. Vegetables should be caramelized and sticky.
- In the last 5 minutes, drizzle with a little extra honey and increase heat to 220°C (425°F) for a final caramelization.
- Transfer to a platter. Squeeze roasted garlic from skins over vegetables. Scatter goats cheese and toasted walnuts.
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Baked Ratatouille Confit Byaldi
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⏱ 1 hr 30 min
👤 6
🧺 Ingredients
- 2 medium zucchini very thinly sliced
- 2 yellow squash very thinly sliced
- 3 medium tomatoes very thinly sliced
- 1 medium eggplant very thinly sliced
- Pipérade base: 1 onion, 2 garlic cloves, 1 red and 1 yellow pepper, 1 can tomatoes, thyme, salt
- 4 tbsp olive oil
- Fresh thyme leaves
- Salt and black pepper
- 2 tbsp balsamic vinegar
- Fresh basil to serve
👨🍳 Instructions
- Make pipérade: cook diced onion and garlic in olive oil 8 minutes. Add diced peppers, cook 5 minutes. Add canned tomatoes, thyme, salt. Simmer 15 minutes until thick. Season.
- Preheat oven to 175°C (350°F).
- Spread pipérade over the base of a large round baking dish or cast iron skillet.
- Alternate vegetable slices in overlapping concentric circles over the sauce — zucchini, squash, tomato, eggplant, repeat. This creates the dramatic Byaldi presentation.
- Drizzle olive oil over the top. Season with salt, pepper, and fresh thyme.
- Cover with a round piece of parchment pressed directly on the vegetables.
- Bake 1 hour until all vegetables are tender. Remove parchment and bake 15 more minutes until edges are slightly caramelized.
- Drizzle with balsamic and fresh basil. Serve warm or at room temperature.
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Baked Portobello Mushrooms with Goat Cheese
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⏱ 35 min
👤 4
🧺 Ingredients
- 4 large portobello mushroom caps stems removed
- 100g (3.5 oz) goat cheese
- 50g (½ cup) sun-dried tomatoes roughly chopped
- 3 tbsp pine nuts toasted
- 2 garlic cloves minced
- 2 tbsp fresh basil chiffonade
- 1 tsp balsamic glaze
- 2 tbsp olive oil
- Salt and black pepper
- Fresh arugula and extra balsamic to serve
- Lemon zest optional
👨🍳 Instructions
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment.
- Clean mushroom caps with a damp cloth. Remove stems and scrape out gills with a spoon.
- Brush mushrooms inside and out with olive oil. Season with salt and pepper.
- Place gill-side up on baking sheet. Roast 12-15 minutes until mushrooms soften and release their moisture.
- Remove from oven. Dab away any excess moisture with paper towels.
- Fill each mushroom: add a generous mound of goat cheese, sun-dried tomatoes, toasted pine nuts, garlic, and basil.
- Return to oven for 8-10 minutes until goat cheese is warm and beginning to color.
- Serve on a bed of arugula. Drizzle with balsamic glaze and lemon zest.
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Baked Veggie Frittata
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⏱ 35 min
👤 6
🧺 Ingredients
- 10 large eggs
- 120ml (½ cup) heavy cream or whole milk
- 1 zucchini thinly sliced
- 1 red bell pepper diced
- 1 cup cherry tomatoes halved
- 1 cup baby spinach
- 1 onion thinly sliced
- 3 garlic cloves minced
- 100g (1 cup) Gruyere or cheddar grated
- 2 tbsp olive oil
- 1 tsp dried Italian herbs
- Salt and pepper
- Fresh basil and extra cheese to serve
👨🍳 Instructions
- Preheat oven to 190°C (375°F).
- In an oven-safe skillet (cast iron is ideal) heat olive oil over medium heat. Cook onion 5-6 minutes until softened. Add garlic 1 minute. Add bell pepper and zucchini, cook 4 minutes.
- Add spinach and toss until wilted, 1 minute. Spread vegetables evenly.
- Whisk eggs with cream, Italian herbs, salt, and pepper until smooth.
- Pour egg mixture over vegetables. Scatter cherry tomatoes on top and sprinkle with cheese.
- Cook on stovetop for 2-3 minutes until edges begin to set.
- Transfer to oven and bake 15-18 minutes until center is just set — it should have a slight wobble.
- Cool 5 minutes before slicing. Garnish with fresh basil. Great warm or at room temperature.
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Moroccan Spiced Roasted Vegetables with Couscous
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⏱ 40 min
👤 4
🧺 Ingredients
- 1 eggplant cubed
- 2 zucchini chunked
- 1 red onion cut into wedges
- 2 bell peppers chunked
- 1 can (400g) chickpeas dried
- Moroccan spice: 2 tsp ras el hanout, 1 tsp cumin, 1 tsp coriander, ½ tsp cinnamon, ½ tsp turmeric
- 3 tbsp olive oil, salt
- Couscous: 250g (1¼ cups) couscous, 300ml (1¼ cups) hot broth, 2 tbsp butter
- Chermoula: 1 bunch cilantro, 1 bunch parsley, 3 garlic cloves, 1 tsp cumin, 3 tbsp lemon juice, 4 tbsp olive oil
- Pomegranate arils and toasted almonds
👨🍳 Instructions
- Preheat oven to 210°C (410°F).
- Toss all vegetables and chickpeas with Moroccan spices, olive oil, and salt. Spread on baking sheets.
- Roast 25-30 minutes until tender and caramelized.
- Make chermoula: blend cilantro, parsley, garlic, cumin, lemon juice, olive oil, and salt until smooth.
- Couscous: pour hot broth over couscous with butter, cover 5 minutes, fluff with fork, season.
- Spread couscous on large platter. Pile roasted vegetables on top.
- Drizzle chermoula generously over everything.
- Scatter pomegranate arils and toasted almonds. Serve with extra chermoula on the side.
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Twice-Baked Stuffed Sweet Potatoes
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⏱ 1 hr 20 min
👤 4
🧺 Ingredients
- 4 large sweet potatoes
- 150g (½ cup) Greek yogurt or sour cream
- 100g (1 cup) cheddar cheese grated
- 4 tbsp butter
- 3 green onions sliced
- 1 can (400g) black beans drained
- 1 tsp cumin, ½ tsp smoked paprika
- Salt and black pepper
- Toppings: avocado slices, salsa, sour cream, cilantro, jalapeños
- Lime wedges to serve
👨🍳 Instructions
- Preheat oven to 200°C (400°F). Pierce sweet potatoes all over with a fork. Place directly on oven rack and bake 50-60 minutes until very soft.
- Remove and cool 10 minutes. Cut each in half lengthwise.
- Scoop out flesh leaving a ¼ inch shell. Be careful not to break the skin.
- Mash sweet potato flesh with butter, Greek yogurt, half the cheese, cumin, smoked paprika, salt, and pepper until smooth.
- Season black beans with remaining cumin and salt. Fold half the beans into the potato mixture.
- Pile the mixture back into the potato shells generously — they should be overfull and rounded.
- Top with remaining cheese and rest of the black beans.
- Return to oven for 15-20 minutes until cheese is melted and top is golden. Serve with all the toppings.
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Baked Eggplant with Tomato and Feta
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⏱ 50 min
👤 4
🧺 Ingredients
- 2 large eggplants halved lengthwise
- 4 tbsp olive oil
- 4 garlic cloves minced
- 1 onion finely diced
- 1 can (400g) diced tomatoes
- 200g (7 oz) feta cheese crumbled
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp cinnamon
- Salt and pepper
- Fresh parsley and pine nuts to serve
- Lemon wedges
👨🍳 Instructions
- Preheat oven to 200°C (400°F).
- Score eggplant flesh in a crosshatch pattern without cutting through skin. Brush generously with olive oil. Season with salt.
- Place cut-side down on baking sheet. Roast 20-25 minutes until flesh is very soft.
- Meanwhile, sauté onion in remaining olive oil 6 minutes. Add garlic, oregano, paprika, and cinnamon — cook 1 minute. Add canned tomatoes. Simmer 10 minutes until thick. Season.
- Scoop out most of the eggplant flesh leaving a thin shell. Roughly chop and add flesh to tomato sauce. Mix well.
- Fill eggplant shells with the tomato-eggplant mixture.
- Crumble feta generously over the tops.
- Return to oven for 15-20 minutes until feta is golden and slightly melted. Serve with fresh parsley, pine nuts, and lemon wedges.