This is a version of my Roasted Moroccan Vegetables but it is lighter without the pulses. I came across this variation in a food magazine and tried it out for a quick supper. It makes a light and interesting meal for 2, though you could easily increase the quantities for more. There is no protein so you need to have eaten a cheese sandwich for lunch or perhaps add some nuts as a garnish.
Roasted Veg and Rice
1/2 butternut squash sliced fairly thinly
1 red pepper sliced
1 red onion sliced
1 tablespoon harrisa paste
A little oil
Mix the harrisa and oil and then turn all the veg in the mixture.
Spread out in a shallow tin and roast No 6/ 200 until soft and slightly charred.
For the rice:
Soften 1 chilli finely chopped, 1/2 onion chopped and a generous piece of ginger grated in a little oil.
Put in 4 oz rice and 4 oz chopped kale or equivalent in cabbage ( I thought 4 oz seemed too much kale and only used half but it could have taken it) and add 8 oz hot veg stock.
Simmer till cooked about 10 mins with the lid on. Watch and check it doesn't dry out or in case it needs a drop more liquid near the end.
Serve the roasted veg on top of rice.
Yum!
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