Roasted Vegetables

Vegetarian

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

Method

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

SHARE THIS RECIPE