A colourful and tasty way to enjoy your vegetables--easy to make, easy to love.
INGREDIENTS
- 2 carrots, peeled and cut into sticks
- 1 zucchini, sliced
- 1 red capsicum, sliced into strips
- 1 yellow capsicum, sliced into strips
- 1 small red onion, cut into wedges
- 1 cup pumpkin, cubed
- 4-5 garlic cloves, crushed
- 3 tbsp dried thyme or rosemary
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
INSTRUCTIONS
1. Prep the Veggies: Preheat oven to 200°C (fan forced). Line a large baking tray with baking paper. Place all vegetables into a large mixing bowl.
2. Season Well: Add garlic, olive oil, herbs, salt, and pepper. Toss until vegetables are evenly coated.
3. Roast: Spread vegetables out in a single layer on the baking tray. Roast for 30-35 minutes, flipping once halfway, until tender and slightly caramelised.
4. Serve: Sprinkle with fresh parsley before serving. Serve warm with roast meats, grains, or as a standalone vegetarian dish.
KITCHEN ITEMS WORTH HAVING
Making roasted vegetables even easier with these essentials.:
- Heavy Duty Baking Tray: Ensures even cooking and space for air to circulate around the veggies.
- Silicone Tongs: Handly for tossing vegetables before and during roasting.
- Oil Sprayer: Helps lightly coat veg for that perfect roast without overdoing the oil.
- Mixing Bowl Set: Ideal for prepping multiple ingredients quickly.