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Roasted Vegetables

This is my mother's favourite dinner when she's home alone, in fact she could probably eat it every night. She wonders round the garden picking veg and throws whatever she has into a roasting tin. If you don't have all of the veg mentioned below don't worry, just use what you have.

This also severs as an excellent side to most meat dishes.

Serves 4


2 medium courgettes, cut into 1 1/2 inch chunks

450g tomatoes, halved

2 medium onions, peeled and quartered

1 medium red pepper, deseeded and cut into 1 1/2 inch chunks

1 medium yellow pepper, deseeded and cut into 1 1/2 inch chunks

2 cloves garlic, peeled and chopped

1 head broccoli, cut into florets

Half a butternut squash, cut into 1 1/2 inch chunks

3 tbsp extra virgin olive oil

Salt and pepper



Pre-heat the oven to 200ºC.


Arrange all the vegetables into a roasting tin and sprinkle with the olive oil and chopped garlic. Give everything a good mix to coat all the pieces with the oil, and then spread them out as much as possible.

Season with salt and pepper, then roast on a high shelf in the oven for 30-40 minutes, until browned and charred at the edges. 

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