Roasties with spinach, feta and sundried tomato dip

These delicious roasted vegetables can be served as a meal by themselves. 

Root vegetables of your choice (e.g. potato, kumara, carrot)

Frozen Spinach, Silver beet or Rainbow Chard balls (see Freezing Vegetables)

Sundried tomato, cashew and parmesan dip (or any other similar dip) For a variation I sometimes use Basil Pesto

Feta, cut into cubes (optional)

Prepare root vegetables into fairly small pieces (about 2cm).  I use enough to fill the roasting pan in a single layer.  Spray pan and vegetables with olive oil.  Roast in oven at 200C for about 30 mins, turning them halfway through.

Place spinach balls (still frozen) in amongst the other vegetables and roast for another 10-15 mins until the roasties are golden brown.  The spinach will have thawed but will still be in a ball.

Take roasting pan out of the oven.  Add about half a pot of sundried tomato dip (or to taste) and the feta.  Stir these through the roasted vegetables.  The spinach will separate out and be distributed through the vegetables as well.

These are just as delicious reheated next day.  If I have people coming for lunch the next day, I will often make a big tray of roasties the night before and turn them into a Frittata for lunch.