Look at me using dried herbs! What kind of food blogger do I think I am?
Um, a lazy one. OK, let's use the word "realistic". I've been meaning to buy rosemary and oregano plants for the garden, but it rained a lot, then it got way too hot, then I got pregnant and I haven't moved off the couch for three months. So I threw on some whatever it was I had in the spice rack. I don't even know what it was.
BREAKIN' ALL THE FOOD BLOGGING RULES.
I don't even make nice food styling pictures, and I don't make dinner at 9am to catch the good light. I don't even make it at 5pm to catch the good light then. I make it when it's dinner time and you all have to suffer through the resulting awful photos.
I like to think I'm a rebel, but I haven't the energy.
Speaking of a lack of energy, I honestly put everything in here at once... the purists among you will tut-tut my not leaving the asparagus out until 10 minutes prior to serving time, but they were still good! The only exception is if I was using spinach, I really would leave that out.
In this mix you will find potato, eggplant, sweet potato, asparagus, onion and tomato. Just about any vegetable will work well, and if you were using a different dressing, haloumi would be a lovely addition.
Toss in some oil and season with salt, pepper and whatever herb you like. Bake an hour or so at 180C.
When ready to serve, drizzle with the dressing. I used 1/4 cup red wine vinegar, 1/4 cup olive oil, 1 tablespoon wholegrain mustard, 1 teaspoon hot English mustard, a pinch each of sugar, salt and pepper. I like to squash my tomatoes into the dressing once it's on my plate too. Yum!
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Where it says "Name", you might like to add the name of your dish instead or as well.