skip to Main Content

Rainbow Roast Veggies

January – whether you’re doing it dry or otherwise is definitely a grey month. The Butterfly Loft can inject some colour into it with this delicious, pretty recipe (and low calories – what’s not to love?!)

Slow cookers—thanks to their slow and steady heating—heighten the flavour of whatever you’re cooking.

You can roast pretty much any vegetable, so these are just ideas.

Makes about four meals (depending on how hungry you are!)

roasted vegetables

Ingredients

1 each x red and yellow peppers, cut in large slices
1 sweet potato, peeled and cut into cubes
1 red onion, chopped
8 cauliflower florets
2 small courgettes, cut in thick slices
2 peeled & chopped carrots
20 green beans, topped & tailed
2 peeled garlic cloves

Seasoning: Dash of oregano, 2 tbsp olive oil

Method

  1. Grease the pot, then add all the vegetables. Season with the salt, herbs, and oil, then stir to evenly coat the vegetables.
  2. Cook for three hours on high (or longer on low), stirring just once every hour or so.
  3. At this point, you can open the lid and drain the liquid for another use, for example, as the basis of soup.

Getting it all sorted out

All the equipment needed for making this delicious, comforting meal is available in the Butterfly Loft.

Some of the basic ingredients are already in the kitchenette, so check before you go shopping.

Within a minute’s walk of the Butterfly Loft is our pretty High Street where you’ll find shops selling everything you need for this recipe (and much more). We have an excellent local butcher, H Green & Son, plus a Budgens and McColls. Every Saturday morning there’s a traditional market in Timor Court featuring a large fruit and veg stall with good quality produce.

And (doing our bit for the environment) we provide Butterfly shopping bags so you can shop your socks off!

Back To Top