Roasted Vegetables 

If you have any vegetables that need using up, this recipe is ideal. Serve as a side dish or have on its own. It also makes a great base for pasta sauces and soups and is great mixed with cous cous. 

There are no hard and fast rules, you can use pretty much any root vegetables, courgettes, aubergine, red onion, skin-on garlic, peppers, butternut squash etc

Ingredients

• Red onion, peeled and chopped into quarters and then sliced
• Skin-on cloves of garlic
• Aubergine cut into chunks 
• Courgettes cut into chunks
• Peppers de-seeded and cut into chunks
• Any other root veg you might like, washed and cut in to even chunks
•  Olive oil to drizzle
• Salt and Freshly ground black pepper

Method

Pre-heat the oven to 200oC

Place the vegetables into a metal dish 

Drizzle with a little olive oil. Mix well

Sprinkle with salt and freshly ground black pepper

Cook until golden and the vegetables are soft

Serving Suggestions

Serve with grilled pork chops or roasted salt and pepper salmon or roasted chicken thighs

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