Roasted veg and chips
This is not a classy dish, or some high end cooking, but it’s a great way to use up any vegetables going a bit soft and it’s a super tasty tea.
Replace the veg with anything that’s suitable to roast: tomatoes, aubergine, courgette, peppers, onions, fennel maybe even the odd apple.
You will need
- A big handful of oven chips
- About 3 handfuls of veg, chopped to 2cm chunks
- A couple of teaspoons of oil
- A big handful of strong cheese grated
Do
- Stick the oven on 180
- Tumble the veg in the oil to make sure they’re coated
- Stick the veg on an non-stick tray and pop them in the oven for 20 minutes or so
- Pop the oven chips in - you’re aiming for the chips to finish cooking at the same time as the veg
- Once the veg are cooked and a little charred tip them into a bowl and beat them with a fork until they’re a bit more saucy (burst the tomatoes etc)
- Pile veg on chips and cheese on the top
Result
The roasting intensified the flavours, the strong cheese carries over, the chips are chips and chips are great.
For a classier finish I’d have thrown a handful of capers or fresh chopped herbs. A blast of chilli sauce would not have gone a miss either.