The Mad Scientist's Vegorama - Oven-Roasted Vegetables

Sometimes it can be a challenge to work out what to do with a whole lot of veggies that aren't going to last forever. In this instance, it was pumpkin, potatoes, carrots and a large onion. The additional ingredients used were a packet of Butter Chicken curry sauce, some shredded coconut, some Lite Milk and some apple/strawberry fruit puree.

Also required: food processor, some large baking trays and some warm water.

Hate crying over onions? Try the Mad Scientist's amazingly ingenious idea of quickly cutting up the onions and then placing them in a bowl of cold water until you are ready to use them. Instant "no more tears"!

Peel and chop the pumpkin, carrots and potatoes into pieces small enough to fit into the funnel of the food processor.

Next shred all the vegetables using the coarse grating attachment on the food processor. The Mad Scientist reminds you to observe normal safety measures and keep fingers away from the chute and turn the food processor off at the wall before opening it up and removing the shredded veggies.

Add approximately half a cup of shredded coconut to the curry sauce and then dilute it with one cup of the milk. Mix well.

Spread the grated onion out in the base of the trays.

Use approximately two cups of fruit puree. The Mad Scientist stores some in the freezer so it is available for use as required.

Mix the fruit puree together with the onion in the base of the baking trays.

Layer in the grated vegetables. First put in the potato and the pumpkin.

Follow up with the carrots.

Finish off with a final layer of potato and then add the curry sauce on top. Use a spatula to smooth this across the top of the mixture. Drizzle some warm water over the top so that the sauce begins to seep through the layers and provides some moisture to help the cooking process.

Bake in a 180 degree celsius oven (fan-forced) for around an hour or until you are convinced that the vegetables are sufficiently softened and a golden crust has formed on the top.

If you would like to serve the vegetables "two ways" then the desired quantity of roasted veggies (complete with the curried crust) can be pureed in the food processor.

Both the roasted or pureed vegetables can served fresh or frozen for later use.

This meal provides a healthy vegetarian alternative that is both spicy and a little bit sweet and very filling.