Simple Oven-Roasted Vegetables

Simple Oven Roasted Vegetables

For this easy-peasy dish, select enough mixed vegetables to serve four hungry people.

Choose from the freshest seasonal vegies you can find — turnip, pumpkin (winter squash), zucchini (courgette), cauliflower, fennel, red and yellow capsicum (pepper), eggplant (aubergine), parsnip and onion are especially good. Also include garlic if you like.

*Supercharged tip

If the vegetables are browning too quickly, reduce the oven temperature to 220ºC (425ºF/Gas 7). Not all vegetables have the same cooking times, so keep checking them and remove any that are fully cooked. Put them back in the oven for the last 5 minutes or so to heat through.

Ingredients:

• 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

Method:

• 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.

Serves 4

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