It’s been a long, cold wet and windy winter where we live here in country of Victoria, just outside of Melbourne. Alas we have kept warm, by building a beautiful vegetable garden and planting fruit trees, ready for spring!
I for one have been pre-empting spring for 4 months, I love all the bulbs that come into bloom, the daffodils and the wild flowers that carpet the roadsides, the green of winters wet weather bursts into colour… and all I can think about is colourful food!
As the air warms up, so does our metabolism and we start to look for lighter, healthier eats, yes in preparation for wearing less… hibernation is over folks! the lambs are jumping in the paddocks and the baby birds are learning to fly, I love the change in the air!
So I have been busy experimenting with delicious spring veg with fresh herbs… all from the garden and the local farmers markets, a touch of spring to colour your next dish perhaps. I say confidently that this is good with any meal or as a main also if you are seeking something vegan-esk.
Chop all the vegetables roughly the same size (medium pieces) to ensure even cooking time, I added the following for maximum colour;
Button Squash, Zucchini (Courgette), Sweet Potato (Kumera), spanish onion, Beetroot, Whole Garlic cloves, Carrots.
Simple Instructions; season with salt and pepper, finely chop the rosemary, sage, oregano herbs and sprinkle over the top, a good lug of olive oil or gee and toss the herbs through, then half a cup of water.
Place into a heated oven 180 degrees and allow 45 minutes cooking time. Turn once at 25 minutes.
The herbs really make this dish, you can then add an optional dollop of sour cream onto!
experimental cook ups 