Soy and Ginger Roasted Vegetables

Serves 3

Our allotment is yielding aubergines, beetroot, peppers and carrots at the moment.  They are also in plentiful supply in the supermarkets and so here is a gluten-free, vegan meal using this bounty that even satisfied my meat-loving husband. 

Helpful hint! Once you have tossed the vegetables in the glaze, ensure you lift them out of the bowl and on to your baking tray to keep the left over marinade to turn into your sticky glaze for drizzling at the end.

If I had had them I would have finished the roasted vegetables off by sprinkling over a few sesame seeds.

N.b. We had a portion of the vegetables left over and so I had them for lunch the next day, warmed up in the microwave and then stuffed inside a wrap. 

Ingredients:

For the sticky glaze:

2 inches of root ginger, peeled and grated

3 tbsp soy sauce (gluten-free if required)

3 tbsp maple syrup 

1 tsp sesame oil

Pepper

For the roasted vegetables:

2 red onions, peeled and quartered

1 large pepper, deserted and cut into 2 inch pieces

1 small aubergine, cut into 2 inch strips

3 or 4 small-medium beetroot cleaned and quartered.

10 small carrots, cleaned

To serve: 225g basmati rice, cooked according to the instructions

Step 1: Combine the ginger, soy, syrup, sesame oil and a pinch of ground pepper in a large bowl.

Step 2: Toss the prepared vegetables in the dressing and then spread on a baking sheet.  Keep back the dressing remaining in the bowl and transfer to a small sauce pan.

Step 3: Roast the tray of vegetables in a preheated oven at 170c (fan) for 45 minutes.

Step 4: Five minutes before the vegetables are ready, put  the saucepan of left over marinade on a medium heat and reduce slightly so it becomes sticky.

Step 5: Serve the roasted vegetable on a bed of basmati rice, with the reduced glaze drizzled on top.