Vegejection

 Having gone the (West End) markets Saturday, Wednesday rolling around surprising quickly, dinner booked out for Thursday night, and not touched any of the market produce, it was time for some rash vegetable action.


 

The answer? Lemon & pomegranate tabbouleh (adapted from this Gourmet Traveller recipe) with Roast vege, served with hummous and/or ricotta, and a dessert of Roasted orange rhubarb (from this Gourmet Traveller recipe) with icecream.

Lemon & pomegranate tabbouleh

200g burghul (cracked wheat)
1 bunch spring onions, including green tops, finely chopped
1 bunch flat-leaf parsley, including stalks, finely chopped (approx 11/2 cups)
1/2 bunch mint, including stalks, finely chopped (approx 1/2 cup)
Seeds of 1 pomegranate
100 ml  extra-virgin olive oil
Juice of 3 lemons

1. Place burghul in a large bowl and cover with cold water for 20 minutes. Squeeze out excess water and place in a bowl.
2. Add spring onions, parsley, mint and pomegranate seeds to the bowl of burghul.
3. Combine the oil, lemon juice and season generously with salt and pepper. Add to the burghul mixture and gently combine well.

 

Mixed roast vege

2 small eggplant
2 medium zucchini
2 red onions
2 small capsicum
4 baby beetroot
1 head garlic, separated into cloves but not peeled
Lots of olive oil, salt and pepper

Heat oven to 200ºc. Combine vege in baking trays. Add olive oil, season and toss the vege. Roast until done! About 45 minutes.

 

Roast rhubarb

1 bunch rhubarb, trimmed and cut into 5cm lengths
110 gm caster sugar
2 oranges, juice only
1 vanilla bean, scraped seeds only

Place rhubarb in a colander, rinse under running water. Combine rhubarb with  in a baking dish with remaining ingredients, stir to coat and dissolve sugar. Roast until tender, about 10-15 minutes. Serve hot with icecream (also great with porridge or bircher muesli for breakfast!).

Colourful. Resourceful. Healthy. YUM