Roasted Summer Veggies
Print recipe
| Serves | 4 to 6 |
| Prep time | 20 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 20 minutes |
| Dietary | Vegan, Vegetarian |
| Meal type | Lunch, Main Dish, Side Dish, Snack |
| Misc | Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Barbecue, Casual Party |
| Region | British |
| By author | Karen Burns-Booth |
A summery way to roast seasonal vegetables, this colourful side dish can also be served as a vegetarian main meal with crusty bread. Perfect with roast chicken and barbecued meats or quiche and savoury tarts.
Ingredients
- 2 large courgettes (cut into slices)
- 1 large aubergine (trimmed and cut into chunks)
- 2 red peppers (trimmed, deseeded and cut into thick chunks)
- 2 large onions (peeled and diced)
- 2 cloves garlic (peeled and finely diced)
- 2 large potatoes (peeled and cut into wedges)
- 4 tablespoons rosemary infused olive oil (or herb infused olive oil of our choice)
- sea salt
Note
A summery way to roast seasonal vegetables, this colourful side dish can also be served as a vegetarian main meal with crusty bread. Perfect with roast chicken and barbecued meats or quiche and savoury tarts.
Directions
| Step 1 | Pre-heat oven to 200C/400F/Gas mark 6. |
| Step 2 | Put the vegetables into an oven-proof dish and add drizzle over the olive oil; sprinkle with sea salt and bake in pre-heated oven for 50 to 60 minutes, stirring from time to time. The vegetables should be charred around the edges and soft when cooked. |
| Step 3 | Put the vegetables into an oven-proof dish and add drizzle over the olive oil; sprinkle with sea salt and bake in pre-heated oven for 50 to 60 minutes, stirring from time to time. The vegetables should be charred around the edges and soft when cooked. |
