Roast Vegetables

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.

Roast Vegetables

Ingredients

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

Method

  1. Preheat the oven to 180˚C.
  2. Place all the vegetables on a baking sheet and sprinkle with the vegetable spice and drizzle with oil.
  3. Bake for approximately 45 minutes stirring halfway through to re-coat the vegetables.


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20 thoughts on “Roast Vegetables

  1. Saw your tweet about this as I had just taken a tray of swede, sweet potato, onion, garlic and red pepper out of the oven so the warm smell was permeating the house. One of the easiest and tastiest ways to cook veg. Lovely

  2. first time here …wow…roasted veggies looks just gr8…..so colorful……u have quite a collection of interesting recipes in here……glad to follow ur space ! I hav a space only on fish recipes…do viist whenever u hav time 🙂

  3. Pingback: Something Sweet « Lavender and Lime

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