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Journal of Inspired living

Baked Vegetables and Hummus Recipe


Baked Vegetables and Hummus Recipe

Credit: Georgia Harding

You can choose some or all the vegetables I have used and serve this dish hot, warm or at room temperature.

Serves: 4–6

Ingredients

Method

  • 4 small carrots, peeled & halved lengthways
  • 1 small beetroot, peeled & quartered
  • 1 small baby eggplant, cut into rounds
  • 1 cob corn, cut into rounds
  • 1 red onion, peeled & quartered
  • 1 small sweet potato, washed & cut into rounds
  • Extra-virgin olive oil
  • 1 tbsp aged balsamic vinegar
  • Sea salt & black pepper, to taste
  • 1 red capsicum, deseeded & diced
  • 1 small zucchini, cut lengthways into eighths
  • 6-8 asparagus spears, halved
  • 6-8 cauliflower florets
  • 6-8 broccoli florets
  • Parsley or basil leaves, to serve
  1. Preheat oven to 180°C and line large baking tray with baking paper (or 2 medium sized trays).
  2. Drizzle carrots, beetroot, eggplant, corn, red onion and sweet potato (firmer vegetables) with enough olive oil to coat, add about half the balsamic, a good pinch of sea salt and a grind of black pepper and toss well to coat.
  3. Arrange on baking tray in single layer and cook for 15 mins.
  4. While firmer vegetables are cooking, prepare softer vegetables. Coat capsicum, zucchini, asparagus, cauliflower and broccoli with oil, remaining vinegar and seasoning, as for other vegetables.
  5. After 15 mins, add to harder vegetables in single layer (you may need to use a second tray) and cook for another 15 mins.

Quick Hummus

Ingredients

Method

  • 425g tin chickpeas, drained & rinsed
  • ½-1 clove garlic, crushed
  • 4 tbsp hulled tahini (halve if using unhulled)
  • 2 tbsp water
  • 2 tbsp extra-virgin olive oil
  • 2 good pinches sea salt
  • Black pepper, to taste
  • Juice ½ lemon
  1. Make hummus by processing chickpeas and garlic to coarse paste.
  2. Add remaining ingredients and process to puree. Taste and adjust seasoning and lemon juice to taste.
  3. Check vegetables are cooked to your liking. Smear large plate with hummus and top with baked vegetables and parsley or basil leaves.



 

Georgia Harding

Georgia Harding is a naturopath with almost 20 years experience, a mother and a passionate health educator. After many years consulting in a busy practice, lecturing in natural medicine and sharing her knowledge on talkback radio, Georgia decided to reach out and share her passion for holistic health by developing her blog, Well Nourished.
On her website, she shares fad-free health advice and intolerance/allergy-friendly recipes to inspire people to live happy, healthy lives and create delicious food memories.

Georgia’s ebook Rise and Shine: A Well Nourished Breakfast will inspire and guide you to prepare the most important meal of the day in just minutes. Her latest ebook The Well Nourished Lunch Box contains over 50 nut-free, allergy-friendly wholefood sweet and savoury snacks, lunches and meals to inspire you to pack a nourishing lunch box that your kids will love to eat and you will love to make.