Roast Vegetables
Roast vegetables can be a base for another meal e.g. frittata, salad. Make extra and you have the makings for another delicious meal. Leftovers are great for lunch the next day!
Preparation time
20 minutes + 35 minutes cooking time
Serves
4
What you need
4 - 6 cups vegetables for roasting, cut into small chunks e.g. potato, kūmara, pumpkin, red pepper, carrot, etc
2 tablespoons oil
1 teaspoon crushed garlic
salt and pepper to taste
1 teaspoon dried OR 1 tablespoon fresh herbs of your choice e.g. rosemary, oregano, thyme
Method
Preheat oven to 180 degrees fan bake or 200 degrees bake.
Line a roasting dish with a piece of baking paper. Place vegetables in a single layer in the roasting dish.
Mix oil and garlic together and mix through vegetables.
Sprinkle with salt, pepper and herbs and cook until vegetables are crispy and tender, around 35 - 40 minutes, depending on the size of chunks. Turn vegetables half-way through cooking.
Hint
Where possible, leave the skins on the vegetables
Go for as many colours as you can - eat a rainbow!