• rabbitmum

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.

Ingredients:

1 red capscicum

1 green capsicum

Sweet potato

Potato

Butternut squash

Carrot

Zuchini

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


Method:

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.


Note:

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!