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  • Writer's picturerabbitmum

Roasted Vegetables

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

Sweet potato


Butternut squash



Red Onion

Yellow Onion

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.

Happy Roasting!

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