Three Quick, Delicious and Nutritious Dishes

By Zhiyong Zhao

Expert Author Zhiyong Zhao

Roast vegetables 

Wash and peel (where necessary) a selection of vegetables - what you choose is up to you, but aubergines, courgettes, parsnips, garlic cloves and peppers are a good start. Chop into five-centimetre pieces; sprinkle with salt and pepper; toss in olive oil and lemon juice; roast in a hot oven for about thirty minutes, tossing three or four times. Sprinkle with chopped flat leaf parsley and serve.

Ratatouille 

Chop about 250g of tomatoes; slice a large onion; cut three courgettes into centimetre thick slices; finely chop three cloves of garlic; combine the ingredients in a saucepan that has a lid. Season with salt and pepper and add a splash of olive oil; put the lid on the pan and cook very slowly on a low heat for about twenty minutes, stirring frequently, until it looks like a stew. Serve.

(Either of the above is perfect by themselves or will make a very good-looking accompaniment to grilled meat or fish.)

Vegetable soup 

Wash, peel (if necessary) and roughly chop whatever combination of veg takes your fancy - but it's usually a good idea to put some onion and garlic in there. Place in a saucepan that has a lid; season with salt and pepper; add enough water for about two centimetres on the bottom. Fit the lid; then cook gently on a low heat for about fifteen minutes, until the veg is soft. Tip it all into a blender, cover with water and liquidize; return the puree to the saucepan and add water to make it whatever consistency you prefer; bring to the boil and stir until smooth.