Updated: Apr 18, 2018
I don't call myself a keen vegetable eater but this one is definitely one of my favourite vegetable dish. I often eat it as my only meal but for my husband and my son, I serve these as side dish. This is really easy to prepare.
1 red capscicum
1 green capsicum
1/4 cup olive oil
1/4 tsp thyme
1/4 tsp rosemary
1 tbsp balsamic vinegar
salt and black pepper
Preheat oven to 230 degree celcius.
Cut the capsicum, sweet potato, potato, butternut squash, carrot, and zuchini and put them into a big bowl.
Separate the red and yellow onion quarters into pieces, and add them to the bowl.
In a small bowl, stir together olive oil, balsamic vinegar, thyme, rosemary, salt, and black pepper.
Toss with the vegetables until they are coated.
Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes in the oven, stirring every 10 minutes - until vegetables are cooked.
Sometimes I use eggplant instead of zuchini. Sometimes I also add mushroom slices.
It is also nice to add rocket leaves to the roasted vegetables.