Roasted Vegetables

Posted by Heather Slabbert from Gauteng

Ingredients

Butternut peeled and cut into cubes
Baby marrow cut into 2cm pieces and then halved
Red green and yellow peppers – de-seeded and cut into chunks
Onion cut into quaters
Mini corn
mushrooms
Carrots cut into 2cm pieces cut in halves
Olive oil
Garlic
Ina Paarman’s olive and rosemary spice

A typical example of vegetables. Something foreign to many braaiers.

Method

Pre heat oven to 200 degrees
Put all the vegetables into a roasted tray drizzeled with oil and herbs and toss well
Put on middle shelf and cook until the butternut is soft.

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