This is a repost for Tandy’s Regional and Seasonal Challenge this week using Bell Pepper (Capsicum).
What can I say about roast vegetables other than they are scrumptious! They definitely fall into the comfort food category for me and the leftovers reheat perfectly for a delicious lunch, either on their own or with crusty bread. You can also add or substitute any of the vegetables with sweet potato, aubergine, baby marrows or patty pans – the list is endless.
1 small butternut, peeled, de-seeded and cut into chunks
1 punnet brown mushrooms halved
1 red pepper (capsicum)seeded and cut into small chunks
1 large onion peeled and cut into chunks
3 garlic cloves peeled and halved
Vegetable seasoning to taste
Oil for drizzling
- Preheat the oven to 180˚C.
- Place all the vegetables on a baking sheet and sprinkle with the vegetable spice and drizzle with oil.
- Bake for approximately 45 minutes stirring halfway through to re-coat the vegetables.