Here in Australia, it isn't really the season for roast vegetables. However, that doesn't stop us having them and it is the season for large, make in advance side dishes. Roast vegetables fit that requirement perfectly.
This dish is a spin off from the tofu in barbecue sauce I first posted two years ago. I still love that dish, and it taught me that barbecue sauce isn't constrained to what you can buy in plastic bottles. Done well, barbecue sauce is a wonderful thing!
These vegetables marry barbecue hues with smokiness, and it turns out that is an excellent combination. The result is a little smoky, a little sweet, a little salty, and a lot of taste.
The specific vegetables you include in this mix can be varied to taste, and to what you have on hand. If you want to turn this from a vegetable only side to something more substantial, adding chickpeas or tofu would work delightfully too.
|Hello, splattered baking dish.|
Smoky barbecue roast vegetables
Adapted from this tofu in barbecue sauce recipe, which was itself adapted from a recipe in The Vegan Table by Colleen Patrick-Goudreau
Can be prepared in advance, and also freezes well
A side dish for 4 - 6
1 head of broccoli, chopped into florets
1 head of cauliflower, chopped into florets
2 small eggplants, roughly chopped
1 onion, diced
1 cup tomato sauce
1/4 cup lemon juice
2 tbsp white vinegar
2 tbsp maple syrup
1 tsp liquid smoke
1/3 cup water
Preheat your oven to 180'C (355'F).
Place the vegetables (broccoli, cauliflower, eggplant, onion) in a large baking dish. In a jug or bowl, combine the remaining ingredients (tomato sauce, lemon juice, vinegar, maple syrup, liquid smoke, water) and whisk to combine.
Pour the sauce over the vegetables and roast for 30 minutes. Stir, then cover with aluminium foil and roast for a further 60 minutes.
Submitted to Healthy Vegan Friday #71.
Do you have a favourite roast vegetable mix?