Soo's Italian Roasted Vegetables by Soo Brookstone

Soo can say she first taught the Hamsters to cook.

Ingredients

  • Tofu - smoked, plain, marinated, whatever you like or a mix.
  • Onions or shallots.
  • Garlic - as much as you like.
  • Leeks.

    Any of the following:

  • Peppers - different colours, skin burnt off.
  • Courgettes.
  • Aubergines.
  • Plaintain.
  • Fungi.
  • Asparagus.
  • Green beans.
  • Shredded leaves.
  • Broad beans.

    To taste:

  • Jar artichoke hearts.
  • Sun dried tomatos.
  • Olives - tasty ones.
  • Capers

    If you are poor just have the onions garlic and tofu and one or two veg, if youre having a feast have as many as you fancy, also good way to use up leftovers.

    Method

    Prepare the veg and chop into chunks, slices or thickish strips leaving the skin on the garlic and the shallots whole. Marinate in extra virgin olive oil, pepper, herbs to taste but think italian, shoyu or tamari. Heat the oven to hot then heat a shallow baking dish or tray, when hot pour on marinated veggies, using left over marinade to pour over. Boil some water and pre cook broad beans, green beans, asparagus giving the beans longest and the asparagus just a few minutes. when nearly soft drain and sprinkle a little oil over them. Five minutes before the roast veggies are ready mix the green veg in taking care not to overcook.

    Hopefully you'll have cooked some rice or pasta and either open a jar of pesto or demolish some bay leaves, lightly roasted pine nuts, garlic, salt and pepper and olive oil until you have a v green and goodlooking dressing.

    You can substitute spinach for the bay leaves which makes it pistou.