Meat Free Meals

Wrapped up warm, a glass of red wine in hand with eyes glued to the Netball World Cup finals – let’s not dwell on the disappointing result for the Silver Ferns, they played three awesome quarters, the first one their undoing – roasted vegetables fresh from the local farmers’ market make an easy mid-winter meat free dish on Sunday night, with leftovers perfect for Monday lunch.  

So Sunday morning awake very early, I headed for my first visit to Grey Lynn Farmers' Market – compact and noisy in the local community centre, it bustled with locals. The queue for vegetables from ‘George's Garden’ was out the door. The baby carrots still speckled with wet dirt, the greens glistening with moisture were freshly picked. 

 Fresh farmers' market produce

Fresh farmers' market produce

Of course Bread & Butter Bakery's sweet brioche rolls and Il Casaro’s award winning handmade Italian style cheeses caught my eye too.

 Handmade Italian style cheeses from Il Casaro

Handmade Italian style cheeses from Il Casaro

Off home with a bag stuffed with fresh produce, including some chubby stalks of ruby red rhubarb but more on those another day.

Fresh produce needs little embellishment.  A drizzle of olive oil, stalks of fresh rosemary, a sprinkle of pink salt and freshly cracked black pepper – toss to coat vegetables with the oil and seasoning then into the oven.

 Fresh rosemary from the garden

Fresh rosemary from the garden

 Lots of colourful winter vegetables

Lots of colourful winter vegetables

Bake for 40 minutes in a hot-ish oven, turning half way through but don’t get distracted with the final quarter of the netball or they will be a little more roasted than usual. Serve warm with crumbled feta, a satisfying Sunday night dish.

 A little more roasted than usual...

A little more roasted than usual...

Delicious!

Michelle