Roast + Vegetarian recipes (64)

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Aubergine dip

Recipe by: Brenda Houghton

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Roasting the aubergine gives this moutabal as it is known in the Lebanon, or baba ganoush, as it is known in Egypt, its mellow flavour.

Baba Ghanoush

Recipe by: Winky

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This is a heavenly roasted aubergine dip which originates from Lebanon. Delicious served with pitta, vegetables and houmous as part of a meze platter, or - of course - on it's own!

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Baingan Bharta (Aubergine Curry)

Recipe by: Yakuta

Reviews(1)

This is a simple and tasty vegetarian Indian dish that is sure to rouse your taste buds. Delicious served on its own or as an accompaniment to a meat curry with pitta, naan or rice.

Bangan ka Bhurta (Indian Aubergine)

Recipe by: CARTHA

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This is a very simple, quick and more importantly authentic Indian side dish of grilled aubergine and tomato. Best served with naan or roti. It should have a consistency of, um, well, 'mush' when finished - but it's delicious!

Basic Roasted Peppers

Recipe by: FISHLOVE

Reviews(5)

This is a really basic way to roast peppers for use in any recipe. Choose any colour peppers you like, or use a variety of colours. It's even quicker if you use the grill. After they are roasted you can add olive oil and balsamic vinegar, or lightly sauté in olive oil and garlic to serve with feta cheese on crunchy toast.

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Cheesy chestnut galette

Recipe by: Maggie Pannell

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This delicious galette, made with brown rice, crunchy stir-fried vegetables, chestnuts, fresh sage and cheese, is a cross between a roasted rice cake and a risotto. Serve with a simple salad and cranberry sauce.

Curried Butternut Squash Soup

Recipe by: lcpgh

Reviews(2)

Roasting the squash first results in a delicious sweetness - well worth the effort!

Dukkah

Recipe by: rosichops

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A spice blend that is wonderful. The more you eat it the more addictive it becomes. Serve with toasted crusty bread and olive oil. Dip bread into olive oil, then into the hazelnut mixture and enjoy this unique and addictive mix.

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Easy Roasted Garlic

Recipe by: FROGETTE

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Roasted garlic is sweet and luscious, and very spreadable. Serve with good crusty bread or with crackers.

Emily's Roasted Vegetable Salad

Recipe by: your mom

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This is a delicious vegetable salad that's colourful as well as flavourful.

Geenius Vegerice Combo!

Recipe by: geenius77

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A lovely dish thats filling and can be made for four people for under a tenner!

Lentil and cashew nut roast

Recipe by: Maggie Pannell

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Not only are low-fat lentils richer in protein than most other pulses, but their slightly smoky flavour makes a great base for this tasty nut roast, packed with colourful vegetables and served with a quick tomato sauce.

Linguine with Spicy Pumpkin Seed Pesto

Recipe by: jen

Reviews(2)

Even though there's loads of roasting and puréeing to do, it's worth the effort. A delicious and healthy vegan dish.

Mediterranean Roasted Vegetable Sandwich

Recipe by: CHRIS M

Reviews(3)

This is a delicious recipe for a focaccia sandwich with roasted aubergine, red peppers and sautéed portobello mushrooms. You can substitute your favourite vegetables and use any Italian flat bread you choose. It is great to take along on a picnic!

Moutabel

Recipe by: KCOGDEN

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Moutabel is a delicious and spicy aubergine dip originating in the Middle East, popular in Syria, Lebanon and Palestine. It is best eaten with fresh, hot pitta bread.

Noodles with roast vegetables

Recipe by: Norma MacMillan

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Oven-roasted vegetables, tender and scented with garlic, make a chunky dressing that is great with wide noodles. A sprinkling of crunchy sunflower seeds adds texture.

Noodles with roasted vegetables

Recipe by: Norma MacMillan

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Oven-roasted vegetables, tender and scented with garlic, make a chunky dressing that is great with wide pasta noodles. A sprinkling of crunchy sunflower seeds adds texture as well as additional nutritional benefits.