The only justification I can offer to myself is that 2016 was a heccaz year, in both insufferable (by first-world standards) and fabulous ways; My third and final year of Uni got a bit mental, and just as my motivation to study for anotherr year plummeted, my workload conveniently increased to a record high (as did the contemplation of my own existence).
Between lectures and assignment writing, I worked as many hours as possible as I saved my dollars like a mad woman, before jetting off and spending Euros with equal rigor in Italy and the Greek Isles when I should have been studying for my final exams. Sunset Aperol spritzers in Positano > 3am cramming in the Deakin Library any day…
I’m sure none of you noticed that I (unintentionally) took a nine-month sabbatical from the blogosphere, but if anyone did, I’m sorry for being crappy and I’m officially back to providing you with unimportant ramblings and recipes again (until I take another sabbatical to explore Central & South America later in the year, that is. Not sorry at all).
Roasted Veggie Burgers (vegan option)
- 1 medium sweet potato, sliced into chip-like strips
- 1/4 Kent/Jap pumpkin, cut in half width ways and sliced into 3mm-thick pieces
- 1 large eggplant, sliced into 5mm-thick rounds
- 1 large red capsicum, sliced into eighths
- 1 avocado
- 1/2 cup crumbled goats or Persian feta (omit for vegan version)
- 1 cup baby spinach or salad leaves of choice
- 1/4 cup each fresh basil and continental (flat leaf) parsley leaves
- 1 tsp dried oregano
- Coconut (melted) oil or olive oil
- Salt, to taste
- Juice of 1/4 lemon
- 4 wheat free/low gluten buns of choice
- Preheat oven to 200*C and line two large baking trays with baking paper
- Place sweet potato on one tray in one layer, ensuring the chips are not touching if possible.
- Place the pumpkin, eggplant and capsicum on the other tray. Drizzle veggies on both trays with oil of choice and sprinkle with dried oregano. Season with salt.
- Place the sweet potato in the top 1/3 of the oven and the other veggies on the tray below. Bake for 35-40 mins or until the sweet potato chips are golden and cooked through, and the other veggies are tender and starting to char on the edges. Remove from the oven and allow to cool for 10 mins.
- While the veggies are roasting, place the avocado flesh in a small bowl and mash it with a fork. Add the feta (if using) and lemon juice to taste. Stir to combine.
- When ready to serve, start with a large dollop of mashed avo and baby spinach/salad leaves on the bottom half of each bun, then top with the veggies, fresh herbs, an extra crumble of feta (if desired), a drizzle of olive oil and the top half of each bun. Enjoy!