Simple Oven Roasted Vegetables

Mixed seasonal vegetables of your choice (enough for 4 people)

Dressing

• 2 garlic cloves, crushed
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 3 tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 2 tablespoons lemon juice

Preheat the oven to 250ºC (500ºF/Gas 9). 

Peel and chop your vegetables into chunks or wedges and place in a large bowl. 

Put all the dressing ingredients in a jar. 

Screw the lid on tightly, shake well, then pour over the vegetables. 

Toss the vegetables well, making sure they are evenly coated in the dressing. 

Spread the vegetables in a large roasting tin and season with sea salt and freshly ground black pepper. 

Roast for 35–40 minutes, or until the vegetables are tender, browned and crispy, turning and basting them halfway through. 

Transfer to a warmed platter to serve