The recession is still knocking on our doors, fact! So, every visit to the local supermarket means looking for some bargains. The real battle begins when you try to avoid bringing more processed than healthier food back home.
Well, it can be possible if you skip, literally, the pork pies. Vegetables are the answer and they're also cheap. With less of a tenner you can get some good selection.
There's no excuses! Even if you don't a nice back garden with fresh products, there are some leftovers in the fridge, right?
The truth is that because people tend to ignore them, there are plenty of leguminous for half price waiting for you at supermarket stalls. If it's not cold enough for stews, why not trying some roasted vegetables? Autumn is a great season to star researching for sweet potatoes, butternut squash, carrots and etc. Easy, practical and delicious.
For this recipe I've chosen carrots, butternut squash, courgettes, broccoli but you can also use potato and sweet potatoes. It's also highly recommended to add some mushrooms and bell peppers to this recipe.
Ingredients (for 2 people) 2 medium carrots Half butternut squash
1 courgette 1 onion, peeled and cut in cubes 2 garlic cloves, peeled and crushed
Half of a broccoli
Dill, salt and pepper
1- Pre-heat the oven in a medium to high temperature.
2- Cook the broccoli in a pan with water and some salt for about 5 minutes. Just add the broccoli in the roasting tray in the 20 minutes last of your cooking. Otherwise, they will be burnt.
3- Cut your vegetables in cubes. Remember to scoop out carefully the seeds of the butternut squash.
4- Place your vegetables together with the garlic and onions in a roasting tray and season them with dill, salt, pepper, balsamic vinegar and drizzled them with olive oil.
5- Roast the vegetables about 45-50 minutes, always checking if it's tender and not burned.
6- Serve it hot.